Friday, June 16, 2006

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.

More herbal discoveries are to be found at Weekend Herb Blogging.

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Blogger Kalyn said...

Hey, I did garlic scapes too. I gave them a mixed review; mine may have been too old. I haven't seen purple kohlrabi and love the way it looks.

11:17 AM  
Blogger torahumaddachic said...

I'm pretty sure the women of Nitra are talking from kohlrabi root only, and that they would definitely require a thorough checking of any tasty, tender kohlrabi leaves :-)

11:37 PM  
Blogger the chocolate lady said...

Maybe if the scapes were first blanched or sauteed they'd be a little more relaxed.

Of course, this is absolutely correct; in fact, now that I look at the book again, I see one is advised to discard kohlrabi leaves! I do NOT endorse this position! Wash them; LOOK at them; cook them; enjoy them; offer thanks and praise.

4:22 PM  
Blogger the chocolate lady said...

I forgot to add that the bulbs of kohlrabui are not roots, but enlarged stems. So cool.

4:32 PM  

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