Bulgur Salad with Kale, Salami and Olives

Bring broth to a boil in a large pot. Stir in bulgur then cover and simmer until just tender, about 10 minutes. Uncover, scatter kale over the top, cover and cook until wilted and tender, 4 to 5 minutes more. Set aside off of the heat, covered, for 5 minutes then uncover and fluff with a fork.

Transfer bulgur and kale to a large bowl, add salami, parsley, olives, vinegar, garlic, salt and pepper and toss gently to combine. Serve warm or at room temperature.