Friday, April 12, 2013

Bulgur and Kale Casserole with Yogurt Topping

It's so hard to believe that next Thursday will be the last day of my CSA share. It's funny because I mentioned it to my mom, and it reminded her that theirs (in Ohio) starts in a few weeks! Although the CSA is ending, the Farmer's Market just opened, so don't you worry about me, I'll still have my fresh produce... and I hear Georgia peaches have made their way to the market!

Now that I've got one full CSA season under my belt, I feel like I can share some of my likes and dislikes. For the most part, I liked all of the vegetables, I'm not picky when it comes to veggies. However, it did get to be a bit monotonous. I could expect a hearty green like collards or kale (sometimes both!) every week. I did struggle to make recipes with them, there's only so much you can do with kale. However, through searching for kale recipes, I found quite a few keepers, like this casserole! I was forced out of my comfort zone a bit with ingredients, but also found some treasures (like Romesco Cauliflower and Watermelon Radishes). It also forced me to seek out new recipes using the ingredients, or put on my thinking cap and create some!

Vegetarian casseroles can be hard to come by, but this was both healthy and hearty, full of vegetables and protein. Since the photos never come out well, I did snap quite a few photos of the process. I actually made this dish twice recently, the photos in the initial attempt were awful. I made it exactly as written the first time with bulgur, the second time I only had quinoa, so I used that, but I have to say I MUCH preferred the bulgar (even though I love quinoa!)

It's another one of Joanne's Best of 2012 gems, and seriously, I can see why it was the best. The spices are delicious, it's warm and comforting, and was made with basic pantry staples!

Bulgur and Kale Casserole with Yogurt Topping
adapted from Eats Well With Others (originally from the NY Times)

1 tbsp olive oil
1 onion, chopped
4 garlic cloves, minced
1 28 oz. can crushed tomatoes
Salt and fresh black pepper
1/2 tsp. sugar
1/4 tsp. cinnamon
1/2 tsp. smoked paprika
1/4 tsp. ground cloves
1 lb. kale, stemmed and washed
1 c. coarse bulgur
1/4 c. finely chopped dill (I used 1 tbsp. dried)
1/2 c. grated parmesan
2 eggs
1 c. plain Greek Yogurt

Make tomato sauce: heat olive oil in a large skillet over medium heat, add onion and garlic, stir and cook until tender, add tomatoes, salt, pepper, sugar, cinnamon, paprika and cloves.
Turn heat to medium-high and cook until tomatoes are bubbling, bring down to low and simmer, partly covered until thick and fragrant, about 30 minutes.
Taste and adjust seasonings.
To cook bulgur: Bring 2 c. water (I added a vegetable stock cube) to a boil, add bulgur, when water comes back to a boil, turn to low, cover and simmer for 15-20 minutes, until liquid is absorbed.
Remove from heat and set aside.
Blanch kale in coiling water for 4 minutes, pour into a colander, rinse with cold water and squeeze dry, chop into thin strips.
Preheat oven to 350*
Oil a 3-quart baking dish, spoon tomato mixture into the bottom, add a layer of bulgur then a layer of kale, repeat.
Beat together eggs, yogurt and parmesan in a dish, spread over the casserole.
Bake for 35-40 minutes on a baking sheet (in case it bubbles over!)
Remove from oven, let casserole rest for 5 minutes, then serve.

1 comment:

Joanne said...

This is seriously one of my favorite dishes!! SO glad you liked it. It really is a great way to use up some of those greens!