Snack: Stuffed Kale with Bulgur Tabbouleh and Lime Yogurt Dip

Recipe by Jean-Georges Vongerichten In his clever version of stuffed grape leaves, chef Jean-Georges Vongerichten uses tender kale as the wrapper, and stuffs them with a tabbouleh of bulgur, cucumber, mint, and sour cherry.

This recipe includes superfoods such as:

Kale, Lemon

Health benefits of Stuffed Kale with Bulgur Tabbouleh and Lime Yogurt Dip

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 c. plain Greek yogurt
2 tbsp. finely grated lime zest
1 tbsp. lime juice
kosher salt
1/2 c. medium-grade bulgur
1 tsp. baking soda
16 large Tuscan kale leaves
1 small shallot
1 clove garlic
1 c. Chopped flat-leaf parsley
1/2 European cucumber
1/2 c. dried sour cherries
1/4 c. Chopped mint
1/4 c. extra-virgin olive oil
2 tbsp. lemon juice
Freshly ground pepper

Instructions

Mix the yogurt with the lime zest and lime juice. Season with salt. Cover and refrigerate.
In a saucepan, bring the bulgur and 1 1/2 cups of water to a boil and simmer for 2 minutes. Cover and let stand off the heat until tender, about 15 minutes. Drain.
Meanwhile, in a large pot, boil 16 cups of water with 1/2 cup of salt and the baking soda. Add the kale and boil until tender, 3 minutes. Drain and cool the kale in an ice bath. Drain well, squeeze dry and blot thoroughly with paper towels. Cut out and discard the tough kale stems.
Transfer the bulgur to a bowl and mix with the shallot, garlic, parsley, cucumber, sour cherries, mint, olive oil, and lemon juice. Season with salt and pepper.
Spread 1 leaf at a time on a work surface. Spoon 1/4 cup of the bulgur onto the leaf 1 inch from the bottom and roll up, tucking in the sides as you roll. Serve with the lime yogurt dip. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.

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