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Tablouleh Salad

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Ingredients
  

  • 1 pinch kosher salt and black pepper
  • 6 cups steamed spinach (about 1 bunch ) or kale
  • 0.5 cups fresh mint leaves
  • 0.33 cups fresh lemon juice
  • 0.25 cup olive oil
  • 1 clove garlic, chopped
  • 1 pint grape tomatoes, halved
  • 0.5 English cucumber, chopped

Instructions
 

  • Place the bulgur and 1/2 teaspoon salt in a large heatproof bowl. Add 2 cups boiling water, cover, and let stand until tender, 12 to 15 minutes; drain.
  • Meanwhile, in a food processor, combine the spinach and mint and process until finely chopped, scraping down the sides of the bowl as need as necessary
  • In a large bowl, whisk together the lemon juice, oil,garlic, and 1/4 teaspoon each salt and pepper. Add the bulgur, spinach mixture,tomatoes, and cucumber and toss to combine.