More Great Scapes

My copy of The Haimishe Kitchen, a cookbook produced by the Ladies' Auxiliary of Nitra, has an eight-page section on the proper procedure for examining vegetables insect infestation. The instructions are so detailed and difficult (both sides of each leaf of lettuce must be flattened out and examined, for instance), that they could easily scare many folks away from fresh vegetables entirely. Kohlrabi alone is listed as safe to use without inspection. Every day brings new reasons to be grateful for kohlrabi. Oddly enough, the book provides no kohlrabi recipes. This week I prepared the leaves from this bunch of purple kohlrabi. I haven’t decided what to do yet with the bulbs. These were very tough leaves and I had to cook them for close to an hour altogether. The stems were much to though to cook. The garlic scapes were nicely tender and mild.

Kohlrabi Greens with Garlic Scapes

Olive oil

Greens from about 4 kohlrabis, about ¼ pound, cut into 1 ½ inch lengths

Eight garlic scapes ¼ pound g

2 or 3 sun-dried tomatoes, sliced

Wash the greens and remove the stems. Cook them in simmering lightly salted water for about thirty minutes. Remember that the tomatoes will add a great deal of salt. Heat olive oil in a skillet, and add the garlic scapes. Cook over high heat for a few minutes and add the tomatoes. Remove the greens from the pot reserving the pot liquor, and chop them roughly. Add the chopped greens to the skillet and continue cooking, adding some of the pot liquor as needed, until everything is tender, about twenty minutes.

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