The GREENS! On the tops of those kohlrabi and turnips, on the stalks of the broccoli, leaves that are just as tasty as spinach and chard... and cook pretty much the same way. It's like a bonus dish in every CSA box. While they're still fresh from the box, cut the stalks off your kohlrabi (or turnips, or radishes, or beets...). Strip out the ribs of the leaves. Wash the leaves well. Saute in a little oil, add garlic (or salt and pepper), maybe toss in some pine nuts if you have them handy. As an added benefit, now your kohlrabi (or turnips, or radishes, or beets...) are easier to store, and will take one less step in the preparation.
Here's a photo guide to the greens you might be missing. And here's a photo of my kohlrabi/turnip/broccoli greens from this week's box (as prepared for my lunch today):
1 comment:
Yum.
I also saved the leaves from the head of cauliflower. After chopping them up, I threw the ribs in with the onions and the leaves with the rest of the veggies when I made fried rice last night. The ribs give such a satisfying crunch.
We'll roast the rest of the cauliflower and throw it into pasta and salads.
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