Sauteed bulgur with greens Calories

Spinach, chard, parsley, dill, and scallions all work in sauteed bulgur with greens. Add sturdy or bulky leaves first so they wilt, then stir in tender herbs near the end to keep their fresh aroma.

Serve sauteed bulgur with greens with plain yogurt, a crisp salad, or pickles for a simple meal. It also works as a side for grilled chicken or fish, or alongside beans when you want a more filling plant-based plate.

Medium-grind bulgur is a good choice for sauteed bulgur with greens because it cooks into tender, distinct grains. Fine bulgur softens much faster, so use less liquid and shorten the cooking time to keep the dish from turning mushy.

No, you do not need to cook the bulgur beforehand. Add it directly to the pan with the softened onion and greens, then pour in hot water and cover; the grains cook while absorbing the vegetable and herb flavors.

Use less water at first when making sauteed bulgur with greens, since spinach and other leafy vegetables release liquid as they cook. Simmer it covered over low heat, and stop cooking as soon as the bulgur is tender and the extra liquid is absorbed.

Yes, sauteed bulgur with greens can be frozen, though the leaves may soften further after thawing. Cool it promptly, pack it in airtight portions, and reheat it in a pan with a small splash of water to loosen the grains.

Sauteed bulgur with greens keeps for about 3 days in the refrigerator when cooled promptly and stored in a covered container. Reheat only the portion you plan to eat, and make sure it is steaming hot throughout.

Yes, frozen spinach works in sauteed bulgur with greens. Thaw it and squeeze out excess water before adding it to the pan; otherwise, the extra liquid can make the bulgur too soft and dilute the seasoning.

Add cooked chickpeas or lentils to sauteed bulgur with greens for a more substantial plant-based meal. Stir them in near the end of cooking so they warm through without breaking apart, and season the dish to taste.