|
"DuFord introduces us to the people of Panama, and he does it hilariously and most perceptively." --The Panama News Encounters with spiny lobster, naranjilla shakes, freshly toasted cashews, and more... IS THERE A HOLE IN THE BOAT? Tales of Travel in Panama without a Car 
Order Now from Amazon.comAmazon.ca Amazon.co.uk |
Spicy Kohlrabi Greens If you're a fan of collard greens and swiss chard, there's no reason to toss kohlrabi leaves into the compost. In fact, this recipe is a somewhat bastardized version of an Ethiopian collard green dish (gomen). Ingredients: Greens from 5 kohlrabi bulbs, stalks removed 1/2 tsp turmeric 1/2 tsp cumin salt and freshly cracked black pepper to taste 1/2 cup chicken or vegetable stock 2 teaspoons butter dash of chili powder 1/4 Spanish onion, chopped finely 2 cloves of garlic, peeled and smashed Wash leaves in cold water. Cut leaves perpendicular to the spines into about 1-inch ribbons. In a saute pan, saute onions in butter until soft. Add smashed garlic and saute until fragrant. Add kohlrabi greens, stock, cumin, turmeric, chili powder, salt, and pepper, and a little more butter, if desired. Cover and wilt the greens on a simmer (stirring occasionally), about 20 minutes or until ribbons are soft. If you haven't made collard greens or chard this way before, you may be surprised by how much the greens shrink. If needed, add more stock or water to keep greens from sticking to the bottom. Makes about 4 side-dish portions. Recipe archive |
©2010 Darrin DuFord