Monday, July 13, 2015

Kohlrabi Greens

Have you seen this funky looking vegetable at the farmer's market? It is kohlrabi and it can be green or purple. My husband loved it growing up in Europe but we didn't see it often here until we started going to the farmer's market. We tried growing it one year but we weren't successful. This year I was very excited to Uprising Farm had some on their table. (For those of you who love the visuals, their blog is full of amazing photos.) For someone like me who had never really used it before, I was a little stumped on what to do with it. My husband loves to peel it and eat it raw and the kids seem fine with this too. I however did not want to waste the greens and I wanted to find a way to cook it that I also enjoyed.

I think the flavor of kohlrabi is similar to broccoli but not quite the same, however this opinion is not shared by my sister so even if you aren't a huge fan of broccoli, there is still a good chance you might like it. I, unfortunately, am not really a fan of broccoli. Although I don't hate it, I prefer it slathered in garlic and cheese. (Does it count if it is slathered in cheese? Growing up I remember it being served with Velveeta. Don't judge people, it was amazing!)

Google helped my find many different recipes for using greens such as beet greens and spinach. I decided to try something simple.

Kohlrabi Greens
serves 3-4
Kohlrabi greens from 4 bulbs
1 tsp Organic Sesame Seed Oil
1 tsp Organic Soy Sauce
ground black pepper

Heat a pan of boiling water.
Remove the stems from the greens.

Once the water is boiling, put greens in to the water for 2-5 minutes depending on how soft you like them. (Larger leaves need more time to soften.)

Strain the leaves and squish out all the water.

Toss in a bowl with the oil and soy sauce.
Top with pepper.

Serve immediately.

The verdict? These are pretty good. Even I enjoyed them. I thought they would be slimy but they weren't. The green held their shape and texture and weren't limp and mushy. I am hoping there are more this week as I would love to try wilting them with garlic and oil.


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