Brussel Sprouts or Seasonal Greens with Tabouli Grains

I must admit, this didn't turn out as well as i'd like. It's much more delicious when i saute kale or broccoli greens. BUT i was in a hurry to leap out the door and bring this to a pot luck, so the texture got a bit goopy and the seasoning was a huge guess on my part.

This post can also be found over at Yard Farm Austin, where i'm proud to write garden and kitchen tips.

Brussels are one of those hit or miss veggies. Some people love 'em, others despise 'em - but i'd guess if you slather enough olive oil on a mess of brussels, most people will eat them with at least moderate enjoyment.

This recipe pairs the decadence of extra virgin olive oil, with the high protein/fiber bulghar wheat, and is a great way to use many of the seasonal greens ripening right now: kale, collards, cabbage, broccoli and even brussels sprouts.

• 1 cup bulghar wheat
• 2 cups water, veg, or chicken stock
• Garlic to taste
• Bushel seasonal greens, julienned or chopped finely
• Good olive oil
• T meyer lemon juice
• Several hot peppers, chopped
• Salt and Pepper to taste
• Onion greens, chopped
• Herbs and spices to taste: I like smoked paprika, turmeric, cumin, basil, even curry powder.
• Optional chopped or canned tomato.

Sautee the greens, garlic, hot peppers and half spices in a good drizzle of olive oil and lemon juice. (Lemon juice helps greens retain their 'green' plus it tastes super great!). In the meantime, cook bulghar wheat in 1 of 3 ways: Cover with boiling water/stock and cover until soft. Add to boiling water and cook until soft. Mix with water and cook in microwave for 2 - 5 minutes, cover until soft. They all work fine. Once the greens are cooked to your liking, add the soft bulghar wheat (with any excess liquid drained off) to the saute pan and mix well, adding the remainder of the herbs and spices and a bit more olive oil.

Serve warm or cold, on the side or as a main dish, topped with freshly diced onion greens.

Sautee the greens, garlic, hot peppers and half spices in a good drizzle of olive oil and lemon juice. (Lemon juice helps greens retain their 'green' plus it tastes super great!). In the meantime, cook bulghar wheat in 1 of 3 ways: Cover with boiling water/stock and cover until soft. Add to boiling water and cook until soft. Mix with water and cook in microwave for 2 - 5 minutes, cover until soft. They all work fine. Once the greens are cooked to your liking, add the soft bulghar wheat (with any excess liquid drained off) to the saute pan and mix well, adding the remainder of the herbs and spices and a bit more olive oil.

Serve warm or cold, on the side or as a main dish, topped with freshly diced onion greens.