Marinated Kale + Bulgur Salad With Cucumber

1. 1

   In a small bowl, pour boiling water over bulgur to cover by 1 inch. Cover with plastic wrap and let sit 10 minutes until warm and fluffed.

2. 2

   Meanwhile, heat oil in a small skillet over medium. Add coriander and rosemary to toast, 1 minute. Transfer oil to a large bowl with lemon juice, zest, and kale; season with salt and pepper. Use hands to crush kale leaves into dressing until kale is wilted and dressing is absorbed, about 5 minutes.

3. 3

   Stir bulgur and cucumber into kale. Divide among serving bowls. Top with goat cheese and a drizzle of olive oil; serve at room temperature or cold.

* Per serving · 4 servings · Values may vary.

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