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Kohlrabi Greens with Toasted Sesame Oil and Soy Sauce

From the Ivy Manning collection

Introduction

Read more about leafy greens in Ivy Manning’s story “Top of the heap.”

Ingredients

	1	large bunch kohlrabi with greens
	1	tsp. toasted sesame oil
	~	Good-quality soy sauce, to taste
	~	Shichimi, to garnish (see note)

Steps

Tear the leaves away from tough ribs and stems. Bring a pot of water to a boil, add the kohlrabi leaves, and boil until tender, 1 to 3 minutes, depending on the age of the leaves. Fish out a leaf and taste it after 1 minute to determine cooking time.
Drain the greens in a colander and push on them with a spatula to remove as much water as possible. Roughly chop the cooked greens and place them on a serving plate. Toss with the sesame oil and soy sauce to taste. Sprinkle with shichimi and serve as a side dish with rice and steamed fish or a meat stir-fry.

Notes

Shichimi is a Japanese condiment made from sesame seeds, nori seaweed, and red chile flakes. It is available at most Asian grocery stores, or you can substitute toasted sesame seeds and a sprinkle of sea salt.

This content is from the Ivy Manning collection.

The Produce Diaries

Kohlrabi

Eat this strange vegetable raw and cooked

Features

Top of the heap

Hang on to those leafy greens

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The Tassajara Recipe Book

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