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Bulgur with Greens

Bulgur with Greens

Image credit to: Boston Organics (Beth Harris)


  • 1 lb (about 2 large bunches)  hearty greens like: kale, chard, dandelion, beet greens, turnip greens, collards, callaloo, carrot tops - whatever you've got and a combo is excellent here! 
  • 1 medium yellow onion, chopped
  • 1 cup bulgur
  • 1/4 cup olive oil
  • 3 cloves garlic finely crushed
  • 1 - 2 tsp sea salt
  • 2-3 tsp harissa
  • 1/2 tsp black pepper
  • 1/4 tsp or more, mild red papper flakes, like Aleppo
  • 1/4 -1/2 cup water
  • 1 - 2 scallions thinly sliced for garnish
  • Lemon wedges for serving
  • Additional sea salt


Wash, stem and sliver greens.

In a large deep pot (like a dutch oven) combine greens, onion bulgur, olive oil, garlic, salt, harissa, black pepper and red pepper flakes. Using your hands, massage well to moisten bulgur and ensure everything is well coated with oil and seasonings. Add water a Tbsp at a time to ensure everything is moist but there is no standing water.

Cover pan and place over medium-low heat. Cook until bulgur is tender about 30 minutes. Taste and adjest for salt.

Serve hot, room temperature or cold, garnished with scallions and lemon wedges.

Makes a delicious side dish for grilled meats, fish our poultry. Equally good with a fried egg or two on top for vegetarians!

Adapted from Paula Wolfert

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