Sicilian Greens and Bulgur Soup

  • Serves

    serves 6


This classic Sicilian soup is made with seasonal greens and a local variety of bulgur wheat.


  • 5 Tbsp. extra-virgin olive oil
  • 8 cloves garlic, smashed
  • 1 large onion, halved lengthwise and thinly sliced
  • 12 lb. beet greens or turnip greens, stems and leaves chopped separately
  • 1 Tbsp. finely chopped fresh rosemary
  • 1 Tbsp. chopped fresh sage
  • 14 tsp. chile flakes
  • 8 cups chicken broth
  • 1 12 cups bulgur wheat
  • Kosher salt and freshly ground black pepper, to taste
  • 12 lb. escarole, washed and roughly chopped
  • 6 Tbsp. grated pecorino
  • 1 lemon, sliced into 6 wedges


Step 1

Heat 3 Tbsp. oil in a 6-qt. pot over medium-high heat. Add garlic, onions, and greens' stems and cook, stirring occasionally, until soft, about 10 minutes.

Step 2

Add rosemary, sage, and chile flakes and cook, stirring frequently, until fragrant, about 1 minute. Add broth, bulgur, and 1 cup water. Season with salt and pepper. Bring to a boil over high heat; reduce heat to medium-low and simmer until bulgur is soft, 20-25 minutes.

Step 3

Add greens and escarole and cook, stirring occasionally, until wilted, about 5 minutes. Divide soup between 6 bowls. Drizzle each with some of the remaining olive oil; sprinkle with the pecorino. Serve with lemon wedges.

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