Kale and Bacon Tabbouleh
Serves: 4
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
- Soak the grain in water for at least an hour. Twice as much water as grain.
- Dice the bacon, about 1/4” strips
- 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
- Meanwhile, chop the kale
- 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.
Nutritional Facts |
|
Calories |
0 cal |
Fat |
0 g |
Saturated Fat |
0 g |
Cholesterol |
0 mg |
Sodium |
0 mg |
Carbohydrates |
0 g |
Sugars |
0 g |
Fiber |
0 g |
Protein |
0 g |