Kohlrabi Greens (Knol-khol saag)

We had quite  abit of kohlrabi (knol-khol), thanks to the CSA. I left some in the fridge from a couple weeks’ worth of veggies, and got two this week, and my friend, who doesn’t like kohlrabi, gave me two that she got in her CSA. We swopped her a Chinese cabbage, because I was getting a bit tired of the greens. Anyway, the kohlrabi we got this week had some lovely leaves on them. A quick call to my athai (aunt, FZ) verified that they were edible. So I made a variation of kohlrabi and collard greens – I used the greens from the kohlrabi instead of the collard.

I find the veins and stalks tough, so I only used the green part of the leaves – I veined them and chopped them up.

Ingredients: Kohlrabi (knol-khol) peeled and diced; 1 medium onion, finely chopped; 3 cloves garlic, minced; 2 tsp Kitchen King or garam masala, 1 tsp each cumin seeds (jeera), cayenne pepper (lal mirch), turmeric (haldi); and salt to taste.

How to:

  1. Heat some oil in a pan or wok (kadhai).
  2. Add all the spices. Stir well and turn the heat down to medium/simmer.
  3. Add the onion and garlic. Stir well and cook for 3-4 minutes.
  4. Add the kohlrabi and the greens. Stir and add 1 cup water. Add salt, stir again, and cover.
  5. Cook, covered, for 10 minutes or until kohlrabi can be cut with a spoon. Stir occasionally.

We are eating this tonight with brown rice and dal.

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Kohl rabi and Collard greens (knol-khol saag)

Preparation time: 20-30 minutes Cooking time: 40-45 minutes

We’re running low on the produce, and I had some wilting greens and rapidly softening kohlrabi in the fridge that had to be cooked. Plus we were getting a bit tired of the usual heavy spices, and I thought it was time to mix things up a bit. So this isn’t spiced with the usual red chili powder-cumin-curry leaves stuff – but that doesn’t mean it isn’t spicy!!! It turned out really good. For people in India, I don’t know if this is particularly helpful, but collard greens are called haak in Kashmir, I believe. I haven’t been able to figure out if they have a distinct Hindi name.

If you want the “Indian” taste, go for masala greens.

You need: 1 bunch collard greens (or kale, or chard, but perhaps not a wilty green like spinach); 3-4 small kohlrabi; 1/4 cup finely chopped onion; 1 cup finely chopped tomato; garlic, salt, pepper, and mustard powder to taste. I used about 1/2 tsp mustard powder and 2-3 tbsp pepper, but those levels are entirely up to you.

How to: wash and drain the collard greens and then chop them into thin slices about 2″ long. Peel and dice the kohlrabi and set to boil in salted water. When they are almost done (fairly soft and don’t taste raw), heat some oil and add the onion and sautée. It can burn pretty quick, so keep an eye on it. Add the tomatoes and garlic and let it cook for a few minutes.

Check the kohlrabi and if it’s done, turn off the heat and drain the vegetables.

Turn the heat to medium and keep stirring. Add the greens. Stir and cover. Occasionally open the pan and stir the veggies. Give it 5-7 minutes, until the greens are cooked (they will reduce). Add the kohlrabi, salt, pepper, and mustard. Stir well, but gently. Cover and let it cook for a few more minutes.

We ate it over brown rice, but bread or chappatis would do as well. If you like, you could add a lot of water and eat it as soup. Or stew, whichever.