The recipe calls for escarole, but chard or dandelion would also be good. If using chard, chop up the stems and add in step 1 along with beet or turnip stems. Two different herbs are specified, but if you only have one herb on hand, go with 4 T of it.
5 T extra-virgin olive oil, divided
6 – 8 cloves garlic, smashed
1 large onion, halved lengthwise and thinly sliced
1 bunch beet or turnip greens, stems and leaves chopped separately
2 T finely chopped fresh sage
2 T finely chopped fresh thyme or rosemary
1/4 t red pepper flakes
8 c chicken or vegetable stock
1-1/2 c bulgur, medium to coarse grind
1 c water
salt and pepper, to taste
1 bunch escarole or dandelion, washed and roughly chopped
6 T grated Romano cheese (or Parmesan)
1 lemon, sliced into wedges
1. Heat 3 T of the oil in a 6-quart pot over medium heat. Add garlic, onions, and stems from beets or turnips. Cook, stirring occasionally, until soft, about 10 minutes. Add freshly chopped herbs and red pepper flakes and cook, stirring, until fragrant, about a minute.
2. Add stock, bulgur, and the one cup of water. Bring to a boil over high heat; reduce heat to a medium-low and simmer until bulgur is soft, about 20 to 25 minutes. Add chopped beet or turnip greens and cook for a couple of minutes. Add the escarole and cook another 5 minutes longer, until the greens are wilted and cooked to your preference.
3. Serve soup, drizzling each bowl with some of the remaining olive oil. Sprinkle with cheese and squeeze a wedge of lemon over all.