Sicilian Greens and Bulgur Soup

Name: Sicilian Greens and Bulgur Soup
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 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

Serves
serves 6

SAVEUR

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

Ingredients

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

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Instructions

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.

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.