Serves: 3-4 as an entree 

Time: 1 hour 


1 bunch kale, rinsed to remove grit, stems removed 

1 bunch spinach, rubber band removed, rinsed to remove grit 

2 cups course bulgar wheat 

2 teaspoons salt, plus more to taste 

4 tablespoons extra virgin olive oil, divided 

1 yellow onion, diced small 

2 28-oz cans diced tomatoes, pulsed in food processor until almost smooth 

1/2 cup Marinade 

2 14-oz cans chickpeas, drained and rinsed 

zest of 1 lemon 

1/2 cup Parmesan cheese, grated 

1/2 cup Gruyere cheese, grate 

1/4 cup mint, coursely torn 

1/4 cup parsley, minced 

Bring 5 cups water to a boil and add salt.  Plunge spinach into boiling water and allow to cook until wilted, 2-3 minutes, remove to a colander and allow to drain; repeat process with kale.  Bring water back up and slowly add bulgar, whisking to avoid clumping.  Return to a boil, remove from heat, and cover for 15-20 minutes.  Check doneness, drain any water that may remain, and spread onto a sheet tray to cool.  While bulgar is cooking, roughly chop greens and squeeze in a clean dish towel to remove as much water as possible.   

Heat 2 tablespoons oil in large stock pot until shimmering.  Add onion and cook until translucent, about 5-6 minutes.  Add tomatoes and Marinade and cook until flavors have come together, about 20 minutes.    

Preheat oven to 375.   Place bulgar into a large bowl and add chopped greens, 1 cup tomato sauce, chickpeas, lemon zest, parsley, mint, and 3 ounces of each cheese.  Spray 2-3 quart casserole dish or cast iron skillet and spread 1 cup sauce on the bottom, spread bulgar mix, and top with remaining sauce.  Cover with aluminum foil and bake until heated through, about 25-30 minutes.  Remove foil and sprinkle with remaining cheese.  Return to oven and broil on low until cheese is melted and golden brown.  Cool slightly and serve hot.