Bulgur Salad with Green Onion Dressing & Olives
4 c. water
2 tsp. salt, divided
2 c. bulgur
¼ c. plus ½ tbsp. Olive oil, divided
1 ½ c. green onions, white and green parts
5 c. chopped kale
1 clove garlic, minced
2 tbsp. lemon juice
1 tbsp. honey or agave nectar
½ tsp. Black pepper
1 c. kalamata olives, chopped or whole, chef's preference
In a medium pot, bring water to a boil. Add bulgur and 1 tsp. salt.
Stir, cover and remove from heat. Set aside until water has been
absorbed and bulgur is tender.
2) In a sauté pan, heat ½ tbsp.
olive oil over medium heat. Add green onions to pan and sauté until
wilted and beginning to brown. Remove onions from pan and set aside to
3) Add kale to pan and sauté until beginning to wilt. Add
garlic cook 30 seconds more. Remove kale from heat and set aside to
3) In a food processor place green onions, lemon juice, honey
(or agave nectar), 1 tsp. salt and pepper. Process until pureed. While
processor continues to run, slowly pour ¼ cup olive oil in a slow
stream into green onion mixture. Set aside.
4) In a large bowl
combine, bulgur, kale, dressing and olives. Toss to combine and
refrigerate. Serve chilled or at room temperature.