Are you trying to get your family to eat more dark leafy greens? Learn how to cook them in a way they can’t resist. Combine collards or kale with a whole grain of your choice and something savory like sausage for an easy one pot meal. That’s how to eat more vegetables when you don’t like them.
I made more bulgur than needed for tabbouleh the other day, so it was a no-brainer to add the leftovers to this dish. Try quinoa or barley for a gluten-free alternative.
I enjoy dark leafy greens braised, so I started by sautéing chopped onion and garlic with olive oil in a big pot before adding the andouille sausage. Add some chicken broth and the chopped kale. Season, cover and simmer until stems are tender. Add precooked bulgur just before serving to heat through.
The seasonings you choose depend on the style of protein you’re using. Because I was using andouille, a spicy smoked sausage, I chose herbs and spices that I thought would complement it:
- Herbs de Provence
- smoked paprika
- turmeric
- cayenne
Once the greens were nearly done, I added some chopped red bell pepper for color and sweetness. Hey, tomato might have been good too. Are you vegan? Try using Kalamata olives instead of sausage for something salty and enticing. How else could you adapt this to your family’s taste? Which other greens might you use?
Ingredients:
- chopped onion
- minced garlic
- olive oil
- kale
- chicken broth
- andouille sausage
- red bell pepper
- bulgur
- herbs and spices listed above
Cooking really can be this simple. I often intentionally prepare more of a whole grain than needed for a particular meal because it saves me time later in the week if I want something quick and nutritious to bulk up a salad or another veggie dish such as this. How do you save time on meal prep?
