Bulgur with Bitter Greens
It’s amazingly simple to make, with a pressure cooker:
2 onions, chopped
8 cloves garlic, minced (should have been pressed…)
various greens: beet, dandelion, arugula, shredded
olive oil
harissa (hot pepper paste)
spices: cinnamon, coriander, turmeric
1 cup bulgur
1/2 cup water
salt
black pepper
bring to low pressure, 5 minutes, then natural pressure release (another 5-10 minutes)
chopped scallions on top, fresh lemon juice
Next time, much less harissa. It was great with yogurt, though.
Adapted from Paula Wolfert’s Mediterranean Grains and Greens cookbook, which I’ve been enjoying a lot lately.