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Spicy Kohlrabi Greens
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).
Greens from 5 kohlrabi bulbs, stalks removed
½ tsp turmeric
½ tsp cumin
salt and freshly cracked black pepper to taste
½ cup chicken or vegetable stock
2 teaspoons butter
dash of chili powder
¼ Spanish onion, chopped finely
2 cloves of 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.
©2010 Darrin DuFord