- Hey guys, it's Yumna, aka Feel Good Foodie.
(pleasant music)
I love to share wholesome nutritious meals
that make your body feel good.
You've seen me make my popular Lebanese Tabbouleh.
And today what I'm gonna do,
is I'm gonna share a variation of that recipe,
but using kale instead of parsley.
I make this variation with kale,
because kale is less mild and less bitter than parsley.
So, the whole recipe ends up being a lot more palalable-
I can never say that word!
(Yumna laughs)
I can't even try to say "palalable."
Like, it's just gonna stay in there.
- [cameraman] Palatable.
- The whole recipe ends up being a lot more palatable
for more people.
Plus, when you chop it finely,
the kale really looks like parsley.
So, I love the way visually it looks,
and the way it tastes.
This is a modern take on tabbouleh
that's easy to throw together within 10 minutes
and a few ingredients.
So here's what you'll need.
One bunch-
(kale crunches)
Of fresh kale,
a couple green onions,
some small tomatoes or two larger ones,
bulgur,
a little bit of parsley,
some mint,
lemon juice,
olive oil,
and salt and pepper.
So let's get started!
The first step I like to do is to make the dressing.
(glass clinks)
And the dressing is super simple.
It's lemon juice
(juice sloshes)
(jar clunks)
and olive oil
in equal parts.
And then I have here a fourth of a cup of bulgur.
Bulgur.
And what you're gonna do is add that to the
lemon juice and olive oil concoction.
(ramekin clanks)
And then we'll whisk that together.
So this bulgur doesn't really need to be cooked,
but as soon as you add it to water,
it will expand and become twice its size.
But instead of adding it to water,
I like to add it to lemon juice and olive oil
so that it actually enhances the flavor
and doesn't water down the dressing.
So I'm going to mix all that together.
(fork clinks)
And we'll let that sit
while we take care of the fresh ingredients.
For the fresh ingredients,
we're gonna start by destemming kale.
So you'll just take it out of the stalk,
and you go like this.
(kale rips)
Usually.
So you just kind of pull it apart that way.
And you'll continue to do that for the rest of the kale.
(kale crunches)
So next we want to wash and dry the kale.
And it's very important to wash it and dry it thoroughly
so that the salad doesn't become soggy.
I like to piece them into smaller pieces like that
and use a salad spinner bowl
to wash it.
Now that the kale is washed and thoroughly dried
it's time to get chopping.
(kale crunches)
So I'm just gonna take a large knife
and go to town.
(Yumna chuckles)
So after some heavy-duty chopping,
we've got the kale right here.
And really guys,
doesn't it look like parsley?
It's amazing.
(bowls clink)
So we're gonna transfer this to a bowl
and start to assemble the salad.
Next we'll chop the green onions.
And then transfer that to the bowl.
(hands clap)
Okay.
So I have in here a little bit of parsley
and a little bit of mint.
We're also gonna add that to the mix.
So, just a whole lot more greens.
And the parsley's really not necessary,
but I do like to add a little bit of an accent to it,
just to give it that authentic tabbouleh taste.
So now we've got some tomatoes
and we're going to chop those up.
And I like to chop the tomatoes really small,
just so that everything is well-blended
and you get a little bit of everything in every single bite.
Also, it's just the traditional way of showing tabbouleh,
that everything is super fine from the parsley to the kale,
to tomatoes,
to even the bulgur that we use.
So I will transfer all of these tomatoes to the big bowl,
and I'm gonna keep some,
to add it to the top for presentation purposes.
I've got a big mess right here
so I'm just gonna wipe it down quickly.
(paper towel scritches)
And we've got our big bowl of tabbouleh.
So, if you are going to be serving this in a few hours,
what I would recommend is get everything in here,
put the tomatoes off to the side
or to the bottom of the bowl,
and then just have the dressing ready to go.
And when you're ready to serve,
just toss everything together.
So we're gonna check on this bulgur right here.
And you can see it actually got thicker than before.
It's absorbing all that lemon juice and olive oil,
and we're ready to toss it into the kale tabbouleh.
(fork clinks)
Pour it in.
And give everything a good toss.
And this is also a good time to season it
with some salt and pepper.
So now, we can just taste it and adjust
if we need to add any lemon juice or salt and pepper.
So let's see how it tastes.
Mmmm.
It is perfect.
(fork clinks)
Right to my taste.
So now to serve this,
I'm just gonna transfer it to a prettier bowl
and add those reserve tomatoes that we kept earlier.
Just to give it a little bit of color.
And there you have it.
A modern take on Lebanese Tabbouleh
using kale instead of parsley.
This recipe is super simple to make,
it's vegan,
and it's a real treat to have any time of the year.
I hope you guys try this recipe
and I hope you like it as much as I do.
Thank you for watching.
Check out the video description below
for a full written recipe.
And if you like this recipe,
please go ahead and give it a thumbs up,
like, subscribe, follow,
do all the things so I can share more healthy-ish recipes
with feel good ingredients.
See you next time.
(hand slaps)