• Ingredients: 14
  • Serves: 4

Greens and bulgur gratin with *available at natural foods stores and specialty foods shops.


  • 1/2 cup coarse bulgur*
  • 2 lb. assorted greens such as kale, collard, escarole, spinach,Swiss chard, and/or mustard greens
  • 6 large garlic cloves, minced
  • 3 tbsps. olive oil
  • 1/4 cup freshly grated Parmesan
  • 6 oz. chilled whole-milk or part-skim mozzarella, grated coarse

For topping

  • *available at natural foods stores and specialty foods shops

For salad

  • 24 large tortilla chips
  • Additional chopped fresh cilantro

For the wilted spinach

Rice Fritters

Rice Fritters

  • 4 cups peeled jicama, cut into matchstick-size pcs.
  • 3 cups pea sprouts


  1. Step 1 In a heatproof bowl pour enough boiling water over bulgur to cover by 1 inch. Cover bowl with a plate to trap steam and let stand 20 minutes.

    For this step you will need

  2. Step 2 Keeping each variety of green separate, tear greens into bite-size pieces, discarding stems. Still keeping greens separate, wash thoroughly by dunking in a sinkful of water and transfer to a colander to drain.
  3. Step 3 Put coarser greens (kale or collard) in a 4 1/2- to 5-quart kettle and steam in water clinging to leaves, covered, over moderate heat, stirring occasionally, until wilted, about 4 minutes.
  4. Step 4 Add delicate greens (escarole, spinach, Swiss chard, and/or mustard) to coarse greens and steam, covered, stirring occasionally, until just wilted, 3 to 4 minutes.

    For this step you will need

  5. Step 5 In a large heavy skillet cook garlic in oil over moderate heat,stirring, until softened but not golden.

    For this step you will need

  6. Step 6 Stir in greens and bulgur and season generously with salt and pepper. Stir in Parmesan and remove skillet from heat.

    For this step you will need

  7. Step 7 Spread half of greens mixture in dish and sprinkle evenly with mozzarella. Spread remaining greens mixture over mozzarella and smooth top with a rubber spatula.

Make topping:

  1. Step 8 Sprinkle topping over greens mixture and bake in middle of oven 30 minutes, or until bubbling and top is browned lightly.

Nutrition information

Calories 408 Carbohydrates 50 g (17%)
Fat 19 g (30%) Protein 16 g (31%)
Saturated Fat 4 g (21%) Sodium 332 mg (14%)
Polyunsaturated Fat 3 g Fiber 8 g (34%)
Monounsaturated Fat 11 g Cholesterol 9 mg (3%)