Kale Tabbouleh with Sour Cherries
A favorite healthy Middle Eastern dip goes green in this lime-dressed kale tabbouleh with sour cherries!
Yield: 4-6 servings
  • ½ cup bulgur
  • 1½ cups water
  • 1 lb lacinato kale
  • ½ cup salt
  • 1 tsp baking soda
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1 cup chopped parsley
  • ¼ cup chopped mint
  • 1 European cucumber, seeded and diced
  • ½ cup dried sour cherries
  • ¼ cup olive oil
  • 2 tbsp lime juice
  • pinch of sugar
  • salt and black pepper, to taste
  1. In a medium pot, combine the bulgur with 1½ cups of water. Bring to a boil, then simmer for three minutes. Cover and remove from the heat. Let stand for 15 minutes. Simmer off any remaining liquid.
  2. Meanwhile, in a large pot, bring 16 cups of water, ½ cup salt, and baking soda to a boil. Add in the kale and cook for 3 minutes. Drain and then coarsely chop. Set aside.
  3. In a large bowl, toss together the shallot, garlic, parsley, mint, cucumber, dried cherries, olive oil, lime juice, and a pinch of sugar. Stir in the kale and bulgur. Season to taste with salt and pepper.
Adapted from Food&Wine
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/03/kale-tabbouleh-sour-cherries.html