BEET GREENS BULGUR WITH CARROTS AND TOMATOES

Beet Greens Bulgur With Carrots and Tomatoes image

Bulgur and greens are a classic Greek combo. I have added carrots to brighten up the dish. I love the lemony finish. If you are not committed to a vegan version of the dish I recommend that you top each serving with feta. The bulgur-vegetable mix makes a comforting, satisfying meal - though you could also serve this as a side dish.

Provided by Martha Rose Shulman

Categories dinner, vegetables, main course, side dish

Time 1h

Yield Serves 6

Number Of Ingredients 13

Ingredients

2 generous bunches beet greens (1 to 1 1/2 pounds)
1/4 cup extra virgin olive oil
1 medium onion, chopped
1 large or 2 medium carrots, peeled and cut in small dice (1 to 1 1/2 cups)
2 garlic cloves, minced
1 teaspoon sweet paprika
Salt and freshly ground black pepper to taste
1 14.5-ounce can chopped tomatoes, or 1 1/2 cups chopped fresh tomatoes
1 cup coarse bulgur
2 cups water
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
Juice of 1 to 2 lemons

Steps:

Stem beet greens (discard stems), wash greens well in 2 changes of water, and coarsely chop. You should have about 6 cups chopped greens.
Heat 3 tablespoons olive oil over medium heat in a deep, lidded skillet or a wide, lidded saucepan. Add onion and carrots and cook, stirring often, until tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Add beet greens and cook, stirring, until they are coated with oil and wilted, about 2 minutes. Season to taste with salt and pepper. Add paprika and tomatoes and cook, stirring often, for another 5 minutes, until tomatoes have begun to cook down and soften a bit. Taste and adjust seasoning.
Add bulgur and stir to coat with tomato mixture. Add water, more salt to taste, parsley and dill and bring to a boil. Cover, reduce heat to low and simmer 20 to 25 minutes until water has been absorbed.
Remove from heat, uncover and quickly stir in lemon juice. Place a towel across the top of the pan. Return lid and let sit for 10 minutes. Serve hot, with the remaining olive oil drizzled over the top.

Nutrition Facts : @context http, Calories 213, UnsaturatedFat 8 grams, Carbohydrate 30 grams, Fat 10 grams, Fiber 9 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 750 milligrams, Sugar 4 grams