This is a great potluck dish, good hot or cold. The recipe is adapted from one I found on Whole Foods Market’s website.
Ingredients:
2 cups low-sodium chicken or vegetable broth 1 1/2 cups medium-grind bulgur wheat 6 cups roughly chopped kale 1/4 pound thinly sliced salami, roughly chopped 1/4 cup chopped parsley 1/4 cup chopped pitted olives 2 to 3 tablespoons balsamic vinegar 1 tablespoon chopped garlic Salt and pepper to taste
Preparation:
Bring broth to a boil in a large pot. Stir in bulgur then cover and simmer until just tender, about 10 minutes. Uncover, scatter kale over the top, cover and cook until wilted and tender, 4 to 5 minutes more. Set aside off of the heat, covered, for 5 minutes then uncover and fluff with a fork.
Transfer bulgur and kale to a large bowl, add salami, parsley, olives, vinegar, garlic, salt and pepper and toss gently to combine. Serve warm or at room temperature.