Ingredients
- 3 tablespoons extra-virgin olive oil
- 4 leeks, white and tender green section chopped
- 2 leaves bunches Swiss chard or collards, stems and cut/torn into 1-inch pieces (divided)
- 4 cups mushrooms, sliced
- 6 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon fresh-ground pepper
- 5 1/2 cups vegetable broth
- 2 cups bulgur wheat
Instructions
- Heat the oil in large pot over medium-high heat.
- Add the leeks and chard stems.
- Cook until soft (~4 minutes).
- Add mushrooms and saute an additional 5 minutes.
- Add the green leaves and garlic. Cover and simmer 5 minutes more.
- Add the salt, pepper, broth, bulgar to mixture.
- Bring to a boil, reduce and simmer covered for 10 mins. Serve warm.
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