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In his clever version of stuffed grape leaves, chef Jean-Georges Vongerichten uses tender kale as the wrapper, and stuffs them with a tabbouleh of bulgur, cucumber, mint and sour cherry. Slideshow:  Best Kale Recipes 

Jean-Georges Vongerichten
January 2014

Gallery

© Con Poulos

Recipe Summary

total:
1 hr
Yield:
4 first-course servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mix the yogurt with the lime zest and lime juice. Season with salt. Cover and refrigerate.

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  • 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.

Make Ahead

The cooked kale leaves, bulgur tabbouleh and lime yogurt can be refrigerated separately overnight.

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