Bulgur with Spinach

Indulge in the delightful combination of hearty bulgur and nutritious spinach with this wholesome Bulgur with Spinach recipe. Perfect for using up leftover spinach or chard, this dish boasts a satisfying texture and a rich blend of flavors. If you’re looking for a grain alternative, consider using couscous, quinoa, cracked wheat, or millet. With the option to include cream for a creamier version, or experiment with fennel, leeks, or Brussels sprouts for unique variations, this recipe offers endless possibilities to suit your taste preferences.

MAKES: 4 servings

TIME: 45 minutes

INGREDIENTS:

• About 8 ounces (1 pound before trimming) spinach or chard leaves, well washed
• 2 tablespoons butter or extra virgin olive oil
• 1 small onion, minced
• Pinch ground cloves
• 1 cup medium- or coarse-grind bulgur
• Salt and freshly ground black pepper
• 1 3/4 cups chicken, beef, or vegetable stock (heated) or water

INSTRUCTIONS:

1. Steam or simmer the spinach just until wilted, approximately 1 to 3 minutes. Quickly transfer the spinach to ice water to halt the cooking process. After draining, gently squeeze the excess water and coarsely chop the spinach.
2. In a large saucepan or skillet (preferably nonstick) over medium heat, add the butter or oil. Once the butter is melted or the oil is hot, add the minced onion and cook for about 5 minutes until it softens. Stir in the ground cloves.
3. Add the bulgur to the saucepan, stirring until it is thoroughly coated with the butter or oil. Mix in the chopped spinach, a little salt, and pepper to combine the ingredients. Pour the heated stock (or water) all at once, turn the heat to its lowest setting, and cover the pan. Let it cook for 10 minutes, then turn off the heat and allow it to rest for an additional 15 minutes.
4. Adjust the seasoning as needed and serve this delectable Bulgur with Spinach dish, showcasing the perfect harmony of flavors and textures.

VARIATIONS:

• Creamed Bulgur with Spinach: Substitute the cloves with freshly grated nutmeg. Heat 1 cup of cream, half-and-half, or whole milk until steaming, and add it to the bulgur along with the stock. This variation will result in a lusciously soft and creamy texture.
• Bulgur with Fennel or Leeks: Instead of using spinach, try a thinly sliced fennel bulb or cleaned and thinly sliced leeks (including some green parts). Omit the onion and lightly brown the fennel in the butter or oil before proceeding with the recipe.
• Bulgur with Brussels Sprouts: Replace the spinach with 8 ounces of trimmed and halved Brussels sprouts. Follow Step 1 (no need to squeeze dry and chop). Add the Brussels sprouts along with the onions and continue with the rest of the recipe.

USES:

• Enjoy Bulgur with Spinach as a wholesome and satisfying side dish alongside grilled meats, roasted vegetables, or pan-seared fish. It can also be a satisfying main course on its own or served with a dollop of yogurt or a sprinkle of crumbled feta cheese for added creaminess and tang. This dish also works wonderfully as a filling for stuffed peppers, squash, or mushrooms.

Unleash the scrumptious flavors of Bulgur with Spinach, a delightful and nutritious dish that brings together the heartiness of bulgur and the freshness of spinach. Whether you have leftover spinach or decide to explore the variations with fennel, leeks, or Brussels sprouts, this recipe guarantees a fulfilling and versatile meal. The creamed option adds an indulgent touch, providing a velvety texture that enhances the overall experience. Serve this delightful dish as a wholesome side or enjoy it as a nourishing main course. With its delightful combination of flavors and textures, Bulgur with Spinach is sure to become a favorite addition to your culinary repertoire.