Greens and Bulghur Tian

Name: Greens and Bulghur Tian
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup bulgur; 1 lb fresh kale; 12 lb fresh spinach; 12 lb dandelion greens; 3 tablespoons olive oil; 6 garlic cloves, minced; salt; fresh ground black pepper; ¼ cup parmesan cheese; 1 cup pre-shredded mozzarella cheese; ½ cup fresh breadcrumb; 1 tablespoon olive oil

Eats Now Editorial Team · 831 kcal · General

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Greens and Bulghur Tian – a delicious recipe with bulgur, fresh kale, fresh spinach, dandelion greens, olive oil, garlic. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

½ cup bulgur
1 lb fresh kale
12 lb fresh spinach
12 lb dandelion greens
3 tablespoons olive oil
6 garlic cloves, minced
salt
fresh ground black pepper
¼ cup parmesan cheese
1 cup pre-shredded mozzarella cheese
½ cup fresh breadcrumb
1 tablespoon olive oil

1
Cook bulghur.
2
Cook greens.
3
Heat olive oil, saute garlic for 2 minutes.
4
Stir in greens and bulghur.
5
Add salt and pepper.
6
Stir in parmesan cheese.
7
Remove from heat.
8
Put half of greens mixture in 1.5 quart casserole.
9
Top with mozzarella cheese.
10
Finish with remaining greens.
11
Top with bread crumbs.
12
Bake at 400F for 30 minutes.

831

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ½ cup bulgur, 1 lb fresh kale, 12 lb fresh spinach, 12 lb dandelion greens, and more.

Yes, Greens and Bulghur Tian falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
831 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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