- 180–200 g kale (leaves only)
- 7 T olive oil
- Sea salt and freshly ground black pepper, to taste
- 200 g bulgur wheat
- 3 firm, ripe red tomatoes, finely chopped
- 1 bunch spring onions, finely chopped
- 1 Mediterranean cucumber, finely chopped
- 1 T Italian parsley, finely chopped
- 1 T mint, finely chopped
- Lemon juice, to taste
- Sumac, for sprinkling (optional)
Place the kale in a large bowl and cover with boiling water. Drain in a colander, then cool under cold running water. Squeeze dry with your hands, then shred finely.
Heat 4 T oil in a suitable pan. Add the kale and a little seasoning and stir. Cover and cook gently for 30 minutes, stirring occasionally, until very tender.
Meanwhile, pour boiling water over the bulgur wheat and allow to stand for 20 minutes. Drain if necessary. Mix with the tomatoes, spring onions, cucumber and herbs, the remaining olive oil and lemon juice. Season to taste. Mix with the warm kale. Check the seasoning and add more oil and lemon juice if necessary.
Add a sprinkling of sumac, if you like. Serve while still warm.
Cook's note: Tabbouleh is a lemony, herby Levantine dish made with bulgur wheat. Adding kale, slow-cooked in olive oil to tenderise it, turns it into a wholesome, warm ‘kabbouleh’ – inspired by the vegan dish with a cult following in Los Angeles.