Stuffed Kale with Bulgur Tabbouleh and Lime Yogurt

Name: Stuffed Kale with Bulgur Tabbouleh and Lime Yogurt Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plain Greek yogurt; 2 tablespoons finely grated lime zest; 1 tablespoon fresh lime juice; Kosher salt; 1/2 cup medium-grade bulgur; 1 teaspoon baking soda; 16 large Tuscan kale leaves (1 pound); 1 small shallot, minced; 1 garlic clove, minced; 1 cup chopped flat-leaf parsley; 1/2 European cucumberpeeled, halved, seeded and finely chopped; 1/2 cup dried sour cherries, chopped; 1/4 cup chopped mint; 1/4 cup extra-virgin olive oil; 2 tablespoons fresh lemon juice; Freshly ground pepper

Servings: persons

1 cup plain Greek yogurt
2 tablespoons finely grated lime zest
1 tablespoon fresh lime juice
Kosher salt
1/2 cup medium-grade bulgur
1 teaspoon baking soda
16 large Tuscan kale leaves (1 pound)
1 small shallot, minced
1 garlic clove, minced
1 cup chopped flat-leaf parsley
1/2 European cucumberpeeled, halved, seeded and finely chopped
1/2 cup dried sour cherries, chopped
1/4 cup chopped mint
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
Freshly ground pepper

1
Mix the yogurt with the lime zest and lime juice.
2
Season with salt.
3
Cover and refrigerate.
4
In a saucepan, bring the bulgur and 1 1/2 cups of water to a boil and simmer for 2 minutes.
5
Cover and let stand off the heat until tender, about 15 minutes.
6
Drain.
7
Meanwhile, in a large pot, boil 16 cups of water with 1/2 cup of salt and the baking soda.
8
Add the kale and boil until tender, 3 minutes.
9
Drain and cool the kale in an ice bath.
10
Drain well, squeeze dry and blot thoroughly with paper towels.
11
Cut out and discard the tough kale stems.
12
Transfer the bulgur to a bowl and mix with the shallot, garlic, parsley, cucumber, sour cherries, mint, olive oil and lemon juice.
13
Season with salt and pepper.
14
Spread 1 leaf at a time on a work surface.
15
Spoon 1/4 cup of the bulgur onto the leaf 1 inch from the bottom and roll up, tucking in the sides as you roll.
16
Serve with the lime yogurt dip.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 cup plain Greek yogurt, 2 tablespoons finely grated lime zest, 1 tablespoon fresh lime juice, Kosher salt, and more.

Yes, Stuffed Kale with Bulgur Tabbouleh and Lime Yogurt Dip falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Stuffed Kale with Bulgur Tabbouleh and Lime Yogurt Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions