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.