Kale and Bacon Tabbouleh

• Serves: 4

• Source

• Contributor: Kate

Ingredients

• 8-12 slices Thick-cut bacon, cut into 1/4” pieces
• 1 bunch Kale
• 1 cup Freekeh or Bulgur
• 1/3 cup sun-dried tomatoes

Instructions

1. Soak the grain in water for at least an hour. Twice as much water as grain.
2. Dice the bacon, about 1/4” strips
3. Heat a cast iron skillet on medium. Add the bacon and cook until it is golden (about 15 minutes) and drain most of the excess fat
4. Meanwhile, chop the kale
5. Drain off any remaining water on the grain and add it to the pan along with he sun-dried tomatoes. Mix everything together then add the kale and continue mixing. Cook the kale until it is wilted and serve.

CategoryRecipesDinner