Bulgur Salad with Wilted Chard and Green Olives

Bulgur Salad with Wilted Chard and Green Olives
Photo by Scott Phillips


  • 1-½ lb. green Swiss chard (about 1 large or 2 small bunches), stemmed
  • ¼ cup fresh lemon juice (from 1 to 2 lemons)
  • ½ cup coarsely chopped fresh cilantro
  • Freshly ground black pepper
  • ½ cup extra-virgin olive oil
  • ½ cup coarsely chopped fresh flat-leaf parsley
  • ½ lb. whole green olives, such as picholines, rinsed well in warm water, pitted, and very coarsely chopped (1 cup)
  • + 4 more ingredients
    • 2 medium cloves garlic, minced and mashed to a paste with a pinch of salt
    • Kosher salt
    • 1 large shallot, finely diced
    • 1-½ cups medium bulgur

Bring a large pot of water to a boil. Put the bulgur and 1 tsp. salt in a large bowl. Add 2-1/4 cups of the boiling water and cover the bowl. Let sit until the water has been absorbed and the bulgur is tender, about 1 hour Add 1 Tbs. salt to the remaining boiling water, add the chard, and cook u...

View full recipe at Fine Cooking


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