Bulgur With Prosciutto and Kale

Bulgur with proscuitto and kale

I’ve mentioned previously that we’ve started experimenting with whole-grain starches. These grains are so easy to mix and match with other ingredients, making them good for any meal. This dish uses bulgur and is chock full of fiber, leafy green goodness from the kale, and a hit of salt from the prosciutto. I like to add dashes of fish sauce for a bit more salty flavor throughout. For breakfast/brunch, I like to stir in eggs for texture and more protein.


1/2 cup medium-grain bulgur
3 kale leaves, stripped from stems
2 eggs, beaten
fish sauce or salt to taste
2-4 slices of prosciutto, shredded

Place the bulgur in a pot, add 1.5 cups of water to start, and turn on the heat. Cook until the grains soften (about 45 min. to 1 hr.). Add water if necessary and stir occasionally.

When the bulgur is cooked, stir in olive oil and the kale leaves and cook until the kale wilts, then stir in the eggs. Add fish sauce or salt, plate, then top with prosciutto.