As most of you know, I am Lebanese—and what do we Lebanese people love? Food. A staple to every gathering has to be some sort of food, whether it is savory or sweet. One can not simply “drop by” and not eat or drink something. Even if you are in a rush, you must at least take something to go! I could rant about this subject for hours ( I actually centered an entire final project on this subject alone in college). However, what you are really here for is my Kale Tabbouleh Recipe.
It’s very hard to meet a Lebanese person that doesn’t like Tabbouleh, but here I am! I don’t really care for it and most of the time I skip over eating it unless it’s the only salad available. The only time I ever craved it was when I was pregnant (so weird, have no idea why our body does these things). Oddly enough, when I replaced the traditional parsley for kale I fell in love with it! Warning, this recipe may cause addiction and I am not 100% sure on the measurements—just use your best judgement.
Kale (I used about half of a pre washed & trimmed bag from Trader Joes)
2 Roma Tomatoes
1 lemon, juiced
3-4 green onion sprigs
1 handful of fine bulgur
2-3 tablespoons of olive oil
Dash of black pepper
Salt to taste
Place the bulgur in a small bowl with water, give it a quick rinse and then leave it to soak in the water while you prepare the tabbouleh. Finely chop the kale into small pieces, then massage the kale with one tablespoon of olive oil. Set in bowl. Now finely chop the tomatoes and green onions and place in the bowl with the kale. Next drain the water from the bulgur and add to the tabbouleh. Now that all the ingredients are ready, start adding the ingredients for the dressing. Mix in the lemon juice, olive oil, salt, and pepper. Remember to taste and check if any additional salt or lemon juice is needed.
There you have it, Kale Tabbouleh! Sahhtein!
A Trendy Mama