This classic Sicilian soup is made with seasonal greens and a local variety of bulgur wheat.
Yield: serves 6
- 5 Tbsp. extra-virgin olive oil
- 8 cloves garlic, smashed
- 1 large onion, halved lengthwise and thinly sliced
- 1⁄2 lb. beet greens or turnip greens, stems and leaves chopped separately
- 1 Tbsp. finely chopped fresh rosemary
- 1 Tbsp. chopped fresh sage
- 1⁄4 tsp. chile flakes
- 8 cups chicken broth
- 1 1⁄2 cups bulgur wheat
- Kosher salt and freshly ground black pepper, to taste
- 1⁄2 lb. escarole, washed and roughly chopped
- 6 Tbsp. grated pecorino
- 1 lemon, sliced into 6 wedges
- 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.
- 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.
- 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.