Most of us are house-bound I suppose. I don’t know about you, but when there is so much uncertainty around, one of the few things I find soothing is going into the kitchen and cooking.
Despite the world being so precarious, the weather seems to have its own way. This week we are feeling that spring is finally here. Or anyway, glimpses of it.
March has been a challenging month indeed. So we decided to use whatever greens we have in our fridge or freezer and create a comforting dish that is perfect for the times we live in. And to give us a sense of control, this dish can be turned into a soup or stew! For this versatile dish, we used seasonal greens, and bulgur wheat. Mostly because we love the combination of greens and grains, in the traditional spanakoryzo. So we decided to mix it up a bit. Bare in mind, a little bit of bulgur wheat goes a long way.
We’ll have more recipes to come, using cupboard staples. Let us know what ingredients you have available, and we’ll inspire you with recipes! Stay safe and calm.
Serves 6
2 spring onions
1 large leek
2 stalks of celery
5 tbsp olive oil
5 cardamom pods
100g bulgur wheat
4 cups of water
4 cups of seasonal greens (we used a combination of spinach, kale and wild nettle)
A small bunch of parsley (to serve)
17 olive oil (to serve)
lemon juice (to serve)
Finely chop the spring onions, leek and celery. In a large, shallow pot place the olive oil and the vegetables. Season with salt and pepper and slowly cook until tender and caramelised, approximately 10 minutes. Add the cardamom and bulgur wheat and stir well. Add the water and bring to a boil. Then lower the heat and let it simmer for around 30min, until the bulgur wheat and vegetables are very tender. Add the shredded greens.
If you prefer a more soup-like dish, then along with the greens add 3 cups of water.
Let it cook for another 5-10 minutes. Remove from the heat and season with more salt and pepper if needed. Serve with fresh parsley, the 17 lemon oil and lemon juice.
