Bulgur Pilaf with Greens

THIS RECIPE comes from Crete, but similar dishes can be found all over Greece. A typical meal of the poor, this pilaf uses the ubiquitous purslane, a weed that proliferates in gardens and springs up by itself in pots on the balconies of island homes. Purslane is crunchy, tart and sweet at the same time, so it is difficult to suggest a substitute. The thick stems of Swiss chard combined with some mâche will make a very different bulgur pilaf, but one I also love.

Serve hot, warm or a