1. Lettuce
2. Kohlrabi
3. Beet greens
4. Cilantro
5. Lettuce
6. Green onions
7. Kale
This is new to me… What should I do with the greens from kohlrabi?
ReLocavore: Redefining "local"
Back to Wisconsin, my cheesehead friends
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June 8, 2013 at 12:38 am
My foodie rss subscriptions come up with this.
http://www.thekitchn.com/kohlrabi-is-weird-heres-what-you-can-do-with-it-ingredient-spotlight-189813?utm_source=RSS&utm_medium=feed&utm_campaign=Category%2FChannel%3A+Main
June 8, 2013 at 1:01 am
But that doesn’t address the greens, just the embiggened stems. I think I’m going to use them like mustard or turnip greens and make a pot of beans and greens in the slow cooker.
June 8, 2013 at 1:40 pm
Saute them as you would other greens. I like to use olive oil and garlic but then add other things to make flavor pop like cumin seeds or raisins or crushed red pepper.
June 8, 2013 at 1:42 pm
Is their flavor stronger with cooking? I had a nibble of raw leaf and it was very mild in flavor.
June 9, 2013 at 12:43 pm
No, I think they are mild. That’s why I spice ’em up.
June 8, 2013 at 1:42 pm
Thanks for the ideas!