Kale Tabouli

1 cup bulgar (or used cooked quinoa and omit hot water)

several cups hot water

1 bunch kale (preferably not Lacinato)

1 large-ish onion (red is best, but any will do)

1 large tomato or a pint of cherry tomatoes (optional)

1 cucumber (optional)

zest of 1 lemon

2 lemons

several tablespoons olive oil

1 teaspoon (dried) dill

feta cheese (optional)

Boil water.  Put bulgar in large mixing bowl.  Pour boiling water over bulgar so it's about an in or so above the bulgar.  Soak for twenty to thirty minutes.  Tear kale leaves off stalk and finely with large knife or in food processor.  Chop onion.  Chop tomato and cucumber, if using.  (I leave them out when they're out of season, but there's nothing better than black cherry tomatoes and yellow cucumbers in tabouli in the summer.  Throw in a few Sungold cherry tomatoes for extra visual pow!)  Zest lemon.  Juice the lemon and mix with olive oil and dill.  Once you're ready to mix other ingredients into bulgar, first pour out any excess water.  Stir vegetables and lemon zest into bulgar until evenly mixed, then mix in dressing and feta (if using).  Refrigerate for at least an hour before serving.  If you're in a hurry, you can throw the tabouli into the freezer for twenty minutes instead.  Just don't forget about it in there!