1-8.8 ounce package of quick cook bulgur
2 cups of greens
1 quart of tomato sauce(I used some I had canned last summer that already had onions, garlic, and basil. If you use store bought, I would recommend adding onions while cooking the greens.)
approx 3-4 lbs root veggies I used enough to fill a half sheet pan or the equivalent of 2 potatoes, 1 white sweet potato, 2 carrots, 1 red brick sweet potato, 1/2 a rutabaga. parsnips, turnips, celery root, etc would also work well.
1 tablespoon lemon juice
1 cup of water
1 tablespoon minced garlic
salt and pepper to taste
1 tsp paprika
1 tsp garlic and herb seasoning
1. Cut all the veggies into 1-2 inch cubes.
2, Roast the veggies in the oven at 425 degrees for 20-25 minutes.
3, Add oil to a pot, and saute the greens with the garlic.
4. Add the tomato sauce, spices, lemon juice, water, and bulgur to the pot. Bring to a boil. Reduce to a simmer for ten minutes.
5. Add your root veggies once they are done roasting.