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Spicy Kohlrabi Greens
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Yield: about 4 side-dish portions
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| If you’re a fan of collard greens and swiss chard, there’s no reason to toss kohlrabi leaves into the compost. In fact, this recipe is a somewhat bastardized version of an Ethiopian collard green dish (gomen). Ingredients: Greens from 5 kohlrabi bulbs, stalks removed | |
| ½ tsp | turmeric |
| ½ tsp | cumin |
| salt | |
| freshly cracked black pepper to taste | |
| ½ cup | chicken |
| vegetable stock, alternative | |
| 2 teaspoons | butter |
| dash | chili powder |
| ¼ | Spanish onion, chopped finely |
| 2 cloves | garlic, peeled and smashed |
Wash leaves in cold water. Cut leaves perpendicular to the spines into about 1-inch ribbons. In a sauté pan, sauté onions in butter until soft. Add smashed garlic and sauté until fragrant. Add kohlrabi greens, stock, cumin, turmeric, chili powder, salt, and pepper, and a little more butter, if desired. Cover and wilt the greens on a simmer (stirring occasionally), about 20 minutes or until ribbons are soft. If you haven’t made collard greens or chard this way before, you may be surprised by how much the greens shrink. If needed, add more stock or water to keep greens from sticking to the bottom.
Makes about 4 side-dish portions.
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