Wednesday, November 15, 2006


I'm not talking smooth and glossy or elegant and stylish, I am talking delicious!

I spent my twenties in Pittsburgh where there were quite a few Lebanese restaurants. For a good price, I could enjoy feasts of baba ghannouj, hummus, tabouli, freshly baked pita bread, and sleek. I see the first four menu items as regular fare at the grocery store these days, but I don't see sleek. As a matter of fact, when I mention it, most people don't know what it is.

If you like beans or greens you will like sleek. It's easy to make and good for you!

large sweet yellow onion diced
good bunch of kale
1/2 c bulghur (cracked wheat available at Whole Foods)
1 can black-eyed peas
tamari (higher quality soy sauce, try to get low sodium)
plain non-fat yogurt

1. In a small skillet with a tiny amount of olive oil toast the bulgher until it is golden brown. Add a cup of boiling water to the bulgher and set aside.
2. Wash kale and remove stems. Cut or tear into big chunks. Set aside.
3. In a large skillet, saute onion in 2 tsp olive oil until caramelized.
4. Drain black-eyed peas and rinse in colander to get rid of excess sodium.
5. Add bulghur and black-eyed peas to onions and mix. Add kale to mixture and toss gently. Place lid on skillet and allow mixture to simmer until kale is cooked down and shiny. Add a tablespoon of tamari and stir.
6. Serve with a large dollop of plain non-fat yogurt and a sprinkle of tamari sauce on top of the yogurt. Enjoy!



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