Thursday, May 19, 2011
In the meantime, we've been enjoying it raw, peeled and sliced, sometimes as a great chip stand-in with guacamole. It can also be shredded and used in salads, adding an interesting, fresh flavor kind of like a cross between cabbage, turnips and broccoli.
Normally, I discard the leaves and store the Sputnik bulbs in the fridge 'til ready to use them. But the last couple of bunches had leaves that looked perfectly fresh and tantalizing, so I washed them, sliced them, and have been cooking with them ... and they are wonderful!
Kohlrabi greens are closest to kale when it comes to cooking time ... they're not as tender as beet greens, but are more tender than collards, which need to boil for an hour. Just wash the leaves, rip out the thicker parts of the stem, slice the leaves thinly, and saute for 10 to 15 minutes with onions, garlic, crushed red pepper ... or even apples or tomatoes and herbs. Voila! A new green!