Bulgur with kale and roasted tomatoes

You will need
1 cup of coarse bulgur
2 cups of kale, cut in strips
1 garlic, minced
1/2 small onion, minced
Organic cold pressed olive oil
Balsamic vinegar
1.5 cups of vegetable stock (or water)
Salt and Kampot pepper
toasted pine nuts or other nuts (optional)
250g organic Cherry Tomatoes


  1. Pre-heat the oven to 150 degrees 

  1. Cut the cherry tomatoes in two and place them cut side up on a baking tray. Season with salt, pepper and Olive oil and balsamic vinegar. Slow roast for 1 hour and a half.

  1. Wash the bulgur and drain well

  1. In a casserole with lid, heat the olive oil. Add the onions and let it sweat for a couple of minutes, add the garlic, let them cook until golden. Add the bulgur and fry for a couple of minutes, breaking any lumps and mixing well with the onion and garlic. 

  1. Season with salt and pepper and add the vegetable stock (or water). Cover the casserole and let it cook in low heat until all water is absorbed.

  1. Add the kale on top of the bulgur and cover again. Rest for 5 minutes (the residual heat will help cook the kale).

  1. Once the tomatoes are roasted, mix them into the bulgur, making sure you don’t leave any of the juices behind; these make up part of the dressing. Check the season and add more salt/pepper if needed. Serve topped with toasted nuts.

Bon Appetit !

A recipe by Hiroko | IG @hfmoller, picture by Blissful Basil | IG @blissfulbasil

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