Combine broth and bulgur together in a saucepan. Bring to a boil over medium-high heat. Cover, reduce heat to low or medium-low, and simmer for 3 minutes. Remove from heat and set aside without lifting the lid.
Heat oil in a wok or large skillet over medium-high heat. Add onion and cook, stirring frequently, for 5 minutes. Add spice blend and cook, stirring constantly, for 1 minute, or until well blended.
Add kale and bulgur with the cooking liquid. Cover, adjust heat to keep liquids simmering, and cook for about 7 minutes, or until bulgur is tender and liquids have evaporated. Taste and add salt if required.
Transfer to a serving bowl and slice pears into the salad. Sprinkle lemon juice over the salad and toss to mix. Garnish with walnuts if desired.
You’ve Got Options
I get it—some people just don’t like kale. Try this delicious salad using chopped Swiss chard, cabbage, bok choy, or other greens instead. If you do use other greens, cook just the bulgur in step 3 and add the greens in the last minute of cooking.
Bulgur is a great grain, but of course you can use rice, wheat berries, or quinoa in its place. You may need to adjust the cooking time in step 3 and add the kale in the last 5 or 6 minutes of cooking.
Makes 4 Servings
1¼ cups Vegetable Broth or water
½ cup bulgur (see options)
1 tablespoon extra-virgin avocado oil
1 medium onion, chopped
1 to 2 tablespoons store-bought garam masala spice mix
3 cups chopped kale (see options)
2 pears, cored
2 tablespoons freshly squeezed lemon juice
¼ cup chopped walnuts
From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.