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Recipe

Bulgur Salad with Wilted Chard and Green Olives

Scott Phillips

Yield: Yields about six cups.

Servings: six to eight.

A hearty grain salad that’s good cool or at room temperature is a perfect addition to a picnic. Be sure to use good-quality olives and rinse them well before you remove the pits, or the salad will be too salty.

Ingredients

  • 1-1/2 cups medium bulgur
  • Kosher salt
  • 1-1/2 lb. green Swiss chard (about 1 large or 2 small bunches), stemmed
  • 1/4 cup fresh lemon juice (from 1 to 2 lemons)
  • 2 medium cloves garlic, minced and mashed to a paste with a pinch of salt
  • 1 large shallot, finely diced
  • 1/2 lb. whole green olives, such as picholines, rinsed well in warm water, pitted, and very coarsely chopped (1 cup)
  • 1/2 cup coarsely chopped fresh cilantro
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 1/2 cup extra-virgin olive oil
  • Freshly ground black pepper

Nutritional Information

      Calories (kcal) : 270
      Fat Calories (kcal): 160
      Fat (g): 18
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 13
      Cholesterol (mg): 0
      Sodium (mg): 850
      Carbohydrates (g): 25
      Fiber (g): 7
      Protein (g): 5

Preparation

  • Bring a large pot of water to a boil. Put the bulgur and 1 tsp. salt in a large bowl. Add 2-1/4 cups of the boiling water and cover the bowl. Let sit until the water has been absorbed and the bulgur is tender, about 1 hour
  • Add 1 Tbs. salt to the remaining boiling water, add the chard, and cook until tender, 2 to 3 minutes. Drain the chard and run under cold water to cool. Thoroughly squeeze the chard to remove the excess liquid and chop to the same size as the chopped herbs. Lightly toss the chard so it doesn’t remain in clumps when combined with the bulgur.
  • Combine the lemon juice, garlic, and shallot and let sit for at least 15 minutes.
  • Gently fold the lemon juice mixture, chard, olives, cilantro, parsley, and olive oil into the bulgur. Season to taste with salt and pepper.

Make Ahead Tips

The salad may be made a day ahead and stored in the refrigerator. Taste and adjust the seasoning before serving.

Reviews

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Reviews

  • allsbrow | 08/11/2012

    I have made this several times. It is very good and nice change of pace. I even made the recipe 6 times for a party of 50 (part of a buffet). Very well received.

  • skipp84 | 09/30/2009

    Loved this recipe, picked chard, parsley and cilantro from the garden. Used Bob's Red Mill bulgur so the cooking time and the appearance of the final dish was a little different from the original recipe. Tastes even better the next day, would definitely recommend and will make again.

  • skiwindjunkie | 07/24/2009

    I used 1 cup of quinoa instead. I made sure I really rinsed the olives to keep the salt down. This was a huge hit. Healthy & tastes great. Do it the night before as it takes some prep time & also taste better the next day.

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