- 1 cup plain Greek yogurt
- 2 tablespoons finely grated lime zest
- 1 tablespoon fresh lime juice
- Kosher salt
- 1/2 cup medium-grade bulgur
- 1 teaspoon baking soda
- 16 large Tuscan kale leaves (1 pound)
- 1 small shallot, minced
- 1 garlic clove, minced
- 1 cup chopped flat-leaf parsley
- 1/2 European cucumber—peeled, halved, seeded and finely chopped
- 1/2 cup dried sour cherries, chopped
- 1/4 cup chopped mint
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- Freshly ground pepper
- Mix the yogurt with the lime zest and lime juice. Season with salt. Cover and refrigerate.
- In a saucepan, bring the bulgur and 1 1/2 cups of water to a boil and simmer for 2 minutes. Cover and let stand off the heat until tender, about 15 minutes. Drain.
- Meanwhile, in a large pot, boil 16 cups of water with 1/2 cup of salt and the baking soda. Add the kale and boil until tender, 3 minutes. Drain and cool the kale in an ice bath. Drain well, squeeze dry and blot thoroughly with paper towels. Cut out and discard the tough kale stems.
- Transfer the bulgur to a bowl and mix with the shallot, garlic, parsley, cucumber, sour cherries, mint, olive oil and lemon juice. Season with salt and pepper.
- Spread 1 leaf at a time on a work surface. Spoon 1/4 cup of the bulgur onto the leaf 1 inch from the bottom and roll up, tucking in the sides as you roll. Serve with the lime yogurt dip.
The cooked kale leaves, bulgur tabbouleh and lime yogurt can be refrigerated separately overnight.