Bulgur with Kale and Stewed Tomatoes

1/2 cup bulgur wheat

1 1/4 cup water

1/2-pound chopped kale

1 14.5-ounce can stewed tomatoes with Italian herbs

1 tablespoon vinegar, preferably Italian vinegar

1/2 teaspoon salt, or to taste

olive oil, optional

Cook the bulgur wheat by bringing 1 1/4 cups water to a boil in a medium saucepan, add 1/2 cup bulgur and cover and simmer 25 to 30 minutes, or until liquid is absorbed.

In a large pot fill the pot with a little water, about 1/4 of an inch. On high bring water to a boil add kale and let cook on medium-low for a few minutes until steamed down and slightly wilted. Take the pot off the heat and carefully drain out the water, return the pot with kale to the stove. Add stewed tomatoes, juice and all, vinegar, salt, and cooked bulgur to the kale in the pot. Mix together and serve sprinkled with a little oil.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, inspired by a recipe found on the Silk Road blog