Spicy Kohlrabi Greens

This recipe is a somewhat nouveau version of an Ethiopian collard green dish (gomen).

Kohlrabi or beet greens
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
1 Green garlic, minced

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 needed, add more stock or water to keep greens from sticking to the bottom.

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