Vegetarian

Bulgur and kale casserole with yogurt topping (NY Times recipe) takes several minutes to prepare.

Bulgur and kale casserole with yogurt topping (NY Times recipe) takes several minutes to cook.

Bulgur and kale casserole with yogurt topping (NY Times recipe) makes 5 servings.

The ingredients for Bulgur and kale casserole with yogurt topping (NY Times recipe) are:

For the tomato sauce:

1 tablespoon extra virgin olive oil

1 small or 1/2 medium onion, chopped

2 to 4 garlic cloves (to taste)

2 pounds fresh tomatoes, quartered if you have a food mill, peeled, seeded and chopped if you don?t, or 1 (28-ounce) can chopped tomatoes, with juice, or crushed tomatoes in pur?e

Salt and freshly ground pepper

1/2 teaspoon sugar

1/4 teaspoon ground cinnamon

1/2 teaspoon sweet paprika

1/4 teaspoon ground allspice

For the gratin:

1 pound kale, stemmed and washed, or a 10-ounce bag of stemmed, washed kale

1 tablespoon extra virgin olive oil

1 garlic clove, minced

Salt and freshly ground pepper

1 cup coarse bulgur (No. 3), cooked

1/4 cup finely chopped fresh dill

2 ounces (approximately 1/2 cup) freshly grated Parmesan

3 eggs

1 cup thick plain low-fat yogurt

Salt, pepper and paprika to taste

Here is how you make Bulgur and kale casserole with yogurt topping (NY Times recipe):

1. Make the tomato sauce. Heat the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic. Cook, stirring, until fragrant, about a minute, and add the tomatoes, salt to taste, pepper, sugar, cinnamon, paprika and allspice. Turn the heat up to medium-high and cook until the tomatoes are bubbling. Stir together, turn the heat back to medium-low, partly cover and cook, stirring often, until the tomatoes have cooked down and the sauce is thick and fragrant, 25 to 30 minutes. Taste and adjust seasoning. Remove from the heat. If your sauce is chunky, put through a food mill or pulse in a food processor fitted with the steel blade. Set aside. 2. Meanwhile, blanch the kale in salted boiling water for 4 minutes or steam for 5 to 8 minutes, until tender. Rinse with cold water and squeeze dry. Chop fine (you can do this by pulsing in a food processor fitted with the steel blade.) 3. Heat the olive oil over medium heat in a large, heavy skillet and add the garlic. When it begins to smell fragrant, in about 30 seconds, stir in the chopped kale. Toss together and season to taste with salt and freshly ground pepper. Stir in the bulgur and dill, combine well and remove from the heat. 4. Preheat the oven to 350 degrees Fahrenheit. Oil a 3-quart baking or gratin dish. Spoon a small amount of tomato sauce on the bottom of the dish, and spoon in the bulgur and kale. Spread in an even layer. Sprinkle 2 tablespoons of the Parmesan on top and cover with the remaining tomato sauce, spread in an even layer. 5. Beat together the eggs, yogurt and 2 tablespoons of the remaining Parmesan. Season with salt, pepper and paprika. Spoon over the tomato sauce and spread in an even layer. Sprinkle the remaining Parmesan on top. Place in the oven and bake 30 to 35 minutes, until golden. Remove from the heat and let sit for 10 minutes or longer before serving. Yield: Serves 6 to 8 Serving Size: Makes 1 9x13 pan Number of Servings: 5Recipe submitted by SparkPeople user EGGPLANT95.

The nutritional information for Bulgur and kale casserole with yogurt topping (NY Times recipe) is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 293.6

• Total Fat: 10.0 g
• Cholesterol: 120.0 mg
• Sodium: 500.8 mg
• Total Carbs: 36.4 g
• Dietary Fiber: 8.6 g
• Protein: 19.0 g

The dietary needs meet for Bulgur and kale casserole with yogurt topping (NY Times recipe) is Vegetarian