Friday, August 13, 2010

Bulgar, Kale, Mustard Green, Gratin

On a foggy, cold, wet day in Sf ( Whats up with this weather), there is nothing better for me than to take a quick walk over to my grandparents house, with my dog (of course), and have a peaceful experimental time cooking with my Nana!

Its especially fun on Thursdays, one of my favorite days (Mostly because at Swim team it is kicking day), and go to a lovely restaurant called Spruce to pick up a box of Organic Veggies from County Line Harvest. On the car ride home I always read the list of veggies and find that I don't know of at least 1/3 of the names (Its summer,gosh). Anyway, With the box they always give Two recipes, and this is where we found our next wonderful recipe:

We started chopping tons of greens, grating cheese, making bread crumbs,and after 45 minutes of cold hard cooking ingenious.... Finished and excellent!

It was a wonderful veggie, cheesy, success!!!! ( and even my brother like :0 (omg) )

I hope you guys enjoy the recipe; here it is:Bulgar-Greens Gratin
1/2 c. coarse bulgur
1 bunch kale
1 bunch mustard greens
6 lg. garlic cloves, minced
3 TBSP olive oil
1/4 c. grated Parmesan
6 oz. chilled mozzarella or Monterey Jack
1/2 c. fine bread crumbs
1 TBSP olive oil
In a heat proof bowl pour enough boiling water over bulgur to cover by 1 inch. Cover bowl with plate to trap steam and let stand 20 minutes. Drain bulgur in a large, fine sieve, pressing out excess liquid, and transfer to a bowl. Tear greens into bite-size pieces, discard stems and wash thoroughly, being careful to keep kale and mustards separate. Put kale in the large pot of simmering water, stirring occasionally until wilted, about 4 min. Add mustards and cover until wilted, about 3-4 min. Drain greens in colander, pressing out excess liquid. In a large heavy skillet cook garlic in oil over medium heat until softened but not golden. Stir in the greens and bulgur and season generously with salt and pepper. Stir in Parmesan and remove from heat. Preheat oven to 400 degrees F and lightly oil a shallow baking dish. Spread half of greens mixture in dish and sprinkle evenly with mozzarella. Spread remaining greens mixture over mozzarella and smooth top with a spatula. Gratin may be prepared up to this point 8 hours, covered and chilled. In a small bowl with a fork stir together bread crumbs and oil until crumbs are evenly moistened. Sprinkle topping over greens mixture and bake in middle of oven 30 minutes, or until bubbling and top is browned lightly.

Note: cheese and bread crumbs cam make anything taste good :)

Note, note: Add about a 1/2 cup more greens than the recipe states!


  1. isn't the weather awful!!!! must be even foggier over the bridge where you guys are. can't believe it. this recipe looks so yummy. thanks for the inspiration. see you all soon i hope when m, m, and f head our way...

  2. Hey, it's Zoe from County Line! So glad you liked to recipe. I agree on your note -- more greens! So glad you enjoy your weekly box! Thanks for helping to spread the word with this great blog!