Vegetable Ragout with Greens and Bulgur

Meatless Monday 

This recipe was born out of my desire to use up last bits of produce, but it turned out so well, that it will definitely be added to our rotation of dinner entrees.  I had 1 red brick sweet potato and half a bag of mixed greens(turnip greens, collard greens, and kale) and felt like doing something different but hearty as we seemed to be having the last blast of winter.

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

olive oil

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.