Beet Greens Bulgur With Carrots and Tomatoes
Published February 22, 2015
Andrew Scrivani for The New York Times
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
2 generous bunches beet greens (1 to 1 ½ pounds)
¼ cup extra virgin olive oil
1 medium onion, chopped
1 large or 2 medium carrots, peeled and cut in small dice (1 to 1 ½ 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 ½ cups chopped fresh tomatoes
1 cup coarse bulgur
2 cups water
¼ cup chopped fresh parsley
¼ cup chopped fresh dill
Juice of 1 to 2 lemons
Nutritional analysis per serving (6 servings)
30 grams carbs; 215 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 9 grams fiber; 765 milligrams sodium; 6 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Stem beet greens (discard stems), wash greens well in 2 changes of water, and coarsely chop. You should have about 6 cups chopped greens.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Advance preparation: The dish will keep well for 3 or 4 days in the refrigerator. Reheat in a pan, in a medium oven, or in the microwave.
Private Notes
Comments
120 gr (1/2 cup) bulgur 1 cup water (w/ 1 tsp veggie stock) 4 large carrots 400 gr baby spinach juice of 1 lemon
Used beet stems, substituted French lentils and added sliced mushrooms. Delicious soup!
Used this to stuff acorn squash. Very good!
Made this and it came out fine. Not amazing, but good. Would add more spices--maybe some red pepper--next time. The lemon was great at the end.
If you don’t want to try sautéing them w the onions for this dish (worth a try!), absolutely keep for another dish. The stems are fabulously tasty—a pity to toss them!
Absolutely delicious. I used beets instead of carrots since I had a bunch of fresh beets with their greens from the farmers market. I roasted them separately at 450, covered, in a little water. I used the beet juice and a little broth in cooking the farro (vs bulgar.) Otherwise all the same. Didn’t want soupy, and it wasn’t.