Tuscan Bulgur Salad with Cavolo Nero | Autumn Delight

Bring the vegetable broth to a boil in a medium saucepan. Stir in the bulgur, remove the pot from the heat, cover, and let it swell for about 15 minutes until the liquid has been completely absorbed. Then fluff with a fork and let it cool until lukewarm.

Meanwhile, toast the hazelnuts in a dry skillet over medium heat for 3–4 minutes until golden brown and fragrant. Allow them to cool on a plate and chop roughly. Shave the pecorino into thin shavings using a vegetable peeler.

Peel and finely dice the shallots and garlic cloves. Wash the cavolo nero thoroughly, cut out the tough stems, and slice the leaves into bite-sized strips.