Fried Curly Kale And Bulgur Wheat Salad

Fried Curly Kale and Bulgur Wheat Salad: Fresh, Colorful, and Flavorful

This fried curly kale and bulgur wheat salad brings together crunchy greens, chewy bulgur, and colorful veggies for a meal that feels both nourishing and satisfying. I’ve made this salad on busy weekdays and for casual dinners with friends. The way the crispy kale mixes with the soft bulgur and the bursts of sweetcorn and mixed peppers always makes it a favorite at my table. Whether you’re into salads for lunch, dinner, or a quick side, this one offers plenty of flavor and brings a pop of color that brightens any plate.

This recipe fits easily into meal plans or weeknight cooking because it takes basic, accessible ingredients and creates something special with just a few easy steps. Even on days when I don’t feel like spending much time in the kitchen, I can make this salad and end up with something healthy, filling, and full of taste. Plus, the dish is perfect for sharing at potlucks or packing up for work lunches—it holds up well and doesn’t wilt easily like some other salads.

Reasons I Love This Salad

• No fancy tools needed. I just need a skillet and a pot for the bulgur wheat.
• Quick to make. Fried kale only takes a few minutes, and bulgur cooks fast too.
• Full of texture and flavor. The mix of crunchy, chewy, sweet, and earthy keeps every bite interesting.
• Great for make-ahead lunches. It stores well and tastes good cold or at room temperature.
• Budget-friendly and easy to shop for. Most ingredients are pantry staples or easy to track down at any supermarket, so you don’t need to spend a lot or go on a wild goose chase.

Ingredients

Here’s what I use for this colorful kale and bulgur wheat salad with sweetcorn and mixed peppers:

• 1 cup bulgur wheat (dry)
• 1 bunch curly kale (about 200g or 7oz), tough stems removed and leaves chopped
• 1 cup sweetcorn kernels (frozen, canned, or fresh)
• 1 cup mixed peppers (use a mix of red, yellow, and green), diced
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 lemon (zest and juice)
• Salt and pepper to taste
• Optional: 1/4 teaspoon chili flakes for a subtle kick
• Optional: 1/4 cup chopped fresh herbs like parsley or mint

How to Make This Salad – Step by Step

1. Cook the Bulgur Wheat

I start by rinsing the bulgur wheat in a fine mesh sieve. Then I add it to a pot with twice as much water and a pinch of salt. I bring it to a boil, cover, and let it simmer for about 10-12 minutes until the grains are tender and the water is absorbed. I let it sit off the heat for a few minutes, then fluff it with a fork to keep the grains separate.

2. Fry the Kale

While the bulgur cooks, I heat 1 tablespoon of olive oil in a large skillet over medium high heat. When the oil shimmers, I add the chopped curly kale. I let it fry, stirring occasionally, until the leaves shrink and crisp up around the edges. This usually takes 3-5 minutes. Just before it’s done, I add the minced garlic and stir for another minute. I remove it from the heat to keep it from burning.

3. Cook the Sweetcorn and Peppers

In the same skillet, I add the rest of the olive oil. I toss in diced mixed peppers and the sweetcorn. I sauté for about 4-5 minutes, just until the peppers start to soften and the sweetcorn is hot. This brings out their sweetness and color.

4. Assemble the Salad

Once everything’s cooked, I combine the bulgur wheat, fried kale, sweetcorn, and peppers in a large bowl. I squeeze over the juice of a lemon and add a little lemon zest for freshness. Salt, pepper, and chili flakes go in next. I toss everything together until it’s well mixed. If I have fresh herbs on hand, I’ll toss those in at the end for extra flavor. Presentation matters too—a sprinkle of chopped parsley or mint adds a nice touch both for taste and for making your salad look next level cool.

5. Serve and Enjoy

I usually serve this salad either warm or at room temperature. Sometimes I add a little more olive oil or an extra squeeze of lemon just before eating to brighten up the flavors. It goes well as a main meal or as a side to grilled chicken, fish, or roasted tofu. If you want a protein punch, try a fried egg on top, some shredded rotisserie chicken, or crispy chickpeas for crunch.

Recipe Tips & Variations

• If I want extra crunch, I throw in toasted seeds like pumpkin or sunflower seeds before serving.
• I sometimes swap bulgur for quinoa or couscous if it’s what I have on hand. The steps stay pretty similar.
• For a heartier meal, I add some feta cheese or a handful of drained canned chickpeas to the final bowl.
• If you like more spice, you can increase the chili flakes or add a chopped fresh chili to the mix.
• The salad works well cold, so it’s great for meal prep or packed lunches. I store extra portions in a container in the fridge for up to three days.
• For more color and nutrition, I sometimes mix in diced tomatoes, shredded carrots, or sliced radishes. This adds even more pop and a health boost.
• If you’re avoiding gluten, switch out the bulgur for rice or a glutenfree grain. The results are just as tasty and crowd pleasing.

Frequently Asked Questions

Q: Do I need to precook the kale before frying?

A: No. When I fry curly kale in the skillet, it crisps up quickly without any precooking. I just make sure to chop it into bitesized pieces and remove any tough stems.

Q: Can I make this salad with other greens?

A: Yes, although curly kale holds up best to frying. You can try baby spinach or Swiss chard, but these greens cook down faster and will be softer in the final salad.

Q: What’s the best way to store leftovers?

A: I keep leftovers in an airtight container in the fridge. The salad tastes good for up to three days, and I often find the flavors develop even more overnight. Take it out a few minutes before eating so it’s not too cold if you prefer it at room temperature.

Q: Can I add a dressing?

A: I find the lemon juice and olive oil give enough freshness, but you can use your favorite vinaigrette for more tang. A tahini dressing or a simple balsamic vinaigrette both work well if you want something creamier or with a little sweetness. Even a drizzle of honey mustard is a fun way to switch up the flavor profile.

Q: Is this salad vegan?

A: Yes, when prepared as described, this salad is naturally vegan. If you add cheese or other animal-based toppings, it will no longer be vegan, so feel free to adjust as needed.

Get Creative with Your Kale Salad

I always encourage experimenting with vegetables, herbs, spices, or even adding protein to this base. The recipe is flexible so you can enjoy different flavors every time you make it. I’d love to hear what twists you put on your salad or how you like to serve it. Bright greens and whole grains make any meal feel fresh, so I hope this fried curly kale and bulgur wheat salad becomes a regular favorite in your kitchen too. Next time you want something eye catching that packs both nutrition and taste, give this bowl a shot and make it your own.