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.