Kohlrabi Greens with Garlic
~from World Vegetarian
- 1 pound kohlrabi greens (weighed after all coarse stems have been cut off; my 3 kohlrabi gave me about 1/2 a pound, so I halved the recipe)
- 1 T. olive oil
- 1 dried hot chile*
- 2-3 cloves garlic, minced
- 1/2 t. salt
*if you don't have one or want to add heat at the table, you can sub in dried red chile flakes to taste
- Wash leaves well and slice into thin strips.
- Heat oil in large pot over medium-high heat. When hot, put in dried chile, if using. Stir once. Add garlic and stir once or twice--don't let it burn! Add leaves, salt, and 2 cups water. Bring to a boil. Cover, turn down heat to low, and simmer until leaves are tender. This will take 3/4-1 1/2 hours, depending on size and age of leaves. Just let it do its thing while you decide what else to make for dinner. Like collards, these won't get meltingly soft until they've cooked a LONG time; it's okay if they still have some texture.
- Stir occasionally, and when leaves are done to your liking, serve them up hot!
- Serving suggestion: you can use the pot liquor leftover to serve over rice, dip cornbread into, or eat with beans. Or just serve the cooked greens as a side dish.