Bulgur with Spinach

A good use for leftover spinach if you have it. Other grains you can use: couscous; quinoa, cracked wheat, or millet, cooked until tender in Step 3; pre- cooked wheat berries or hominy.

About 8 ounces (1 pound before trimming) spinach or chard leaves, well washed

2 tablespoons butter or extra virgin olive oil

1 small onion, minced

Pinch ground cloves

1 cup medium- or coarse-grind bulgur

Salt and freshly ground black pepper

1 3 /4 cups chicken, beef, or vegetable stock or water, heated

• Steam or simmer the spinach just until wilted, 1 to 3 minutes; plunge into ice water to stop the cooking. Drain, squeeze dry, and coarsely chop.
• Put the butter or oil in a large saucepan or skillet, preferably nonstick, over medium heat. When the butter is melted or the oil is hot, add the onion and cook, stirring, until it softens, about 5 minutes. Stir in the cloves.
• Add the bulgur and stir until it is coated with butter or oil. Add the spinach and a little salt and pepper; stir until all the ingredients are blended, then add the liquid all at once. Turn the heat as low as possible, stir, and cover. Cook for 10 minutes, then turn off the heat and let sit for 15 minutes more. Adjust the seasoning and serve.

Creamed Bulgur with Spinach.
• This can be used with either of the following variations as well: Substitute freshly grated nutmeg for the cloves. Heat 1 cup cream, half-and-half, or whole milk until it’s steaming and add to the bulgur along with the stock. It should be very soft but not soupy.

MAKES: 4 servings

TIME: 45 minutes