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Recipe archive: Smoky Pig Foot Pea Soup Cream of Kohlrabi Soup Spicy Kohlrabi Greens Fall Harvest Vegetable Soup Seafood Paella Asparagus Soup with Thyme-Rosemary Croutons Sauteed Vegetable Crepes Tourtiere with Maple Syrup and Orange Zest Beer-battered Softshell Crab Sandwiches Shrimp Pizza on Flatbread Papas a la Huancaina Pulpo a la Gallega Cherry-Pomegranate Meatballs "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 
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(for pulpo a la gallega, click here)
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 ½ tsp turmeric ½ tsp cumin salt and freshly cracked black pepper to taste ½ cup chicken or vegetable stock 2 teaspoons butter dash of chili powder ¼ 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 sauté pan, sauté onions in butter until soft. Add smashed garlic and sauté 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. |
©2010 Darrin DuFord