Beet Greens Bulgur With Carrots and Tomatoes

• 2 generous bunches beet greens (1 to 1 1/2 pounds)
• 1/4 cup extra virgin olive oil
• 1 medium onion, chopped
• 1 large or 2 medium carrots, peeled and cut in small dice (1 to 1 1/2 cups)
• 2 garlic cloves, minced
• 1 teaspoon sweet paprika
• Salt and freshly ground black pepper to taste
• 1 14.5-ounce can chopped tomatoes, or 1 1/2 cups chopped fresh tomatoes
• 1 cup coarse bulgur
• 2 cups water
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• Juice of 1 to 2 lemons

1. Stem beet greens (discard stems), wash greens well in 2 changes of water, and coarsely chop.
2. You should have about 6 cups chopped greens.
3. Heat 3 tablespoons olive oil over medium heat in a deep, lidded skillet or a wide, lidded saucepan.
4. Add onion and carrots and cook, stirring often, until tender, about 5 minutes.
5. Add garlic and stir until fragrant, about 30 seconds.
6. Add beet greens and cook, stirring, until they are coated with oil and wilted, about 2 minutes.
7. Season to taste with salt and pepper.
8. Add paprika and tomatoes and cook, stirring often, for another 5 minutes, until tomatoes have begun to cook down and soften a bit.
9. Taste and adjust seasoning.
10. Add bulgur and stir to coat with tomato mixture.
11. Add water, more salt to taste, parsley and dill and bring to a boil.
12. Cover, reduce heat to low and simmer 20 to 25 minutes until water has been absorbed.
13. Remove from heat, uncover and quickly stir in lemon juice.
14. Place a towel across the top of the pan.
15. Return lid and let sit for 10 minutes.
16. Serve hot, with the remaining olive oil drizzled over the top.

generous bunches beet greens, extra virgin olive oil, onion, carrots, garlic, sweet paprika, salt, tomatoes, coarse bulgur, water, parsley, dill, lemons

Taken from cooking.nytimes.com/recipes/1017253 (may not work)