Place the bulgur wheat in a medium bowl and pour enough boiling water to cover it completely. Leave to stand for 15 minutes.
While the wheat is rehydrating, in a large pan heat up the oil, add the shallots and garlic, stir and fry for about 2 minutes over a medium-low heat. Add the kale, cover and simmer for about 6-7 minutes, until tender, stirring occasionally. Remove from the heat, add the butter/coconut milk and combine with the bulgur wheat (once rehydrated). Stir and season to taste. Serve hot.
If after 15 minutes the bulgur has soaked up all the water but is still not fluffy enough add a bit more boiling water and set aside, covered, for 5 more minutes.