CSA RECIPES KOHLRABI (4)

Kohlrabi Greens Salad

 

Kohlrabi greens, chopped into bite-sized pieces

1-2 T soy sauce or Bragg's liquid amino acids 

1-2 tsp. apple cider vinegar

1-2 tsp. sesame oil

1-2 cloves garlic, chopped

1-2 tsp. grated ginger

1/2 tsp. red pepper flakes, optional

1 kohlrabi, peeled and diced

 

Mix everything except the diced kohlrabi together. The best way to do this is to put everything in a large bowl and massage the dressing into the greens using your hands. Add the diced kohlrabi and serve right away or put the the refrigerator for a few hours to let the flavors blend. 

Grilled Kohlrabi

1 or 2 Kohlrabi Olive Oil

2 garlic cloves

Sea Salt

Black pepper

Cayanne pepper (optional for spicy)

Peel the Kohlrabi and slice into 1/2 in slices. Crush garlic and mince finely. Preheat grill to medium heat. Brush one side with olive oil and season. Place seasoned side onto grill. Brush the other side and season. Grill until the side is cooked and flip cook other side until the inside is cooked and the outside is slightly crispy. 

Stir-Fried Kohlrabi

1/2 cup bacon, diced 

1 cup finely chopped kohlrabi leaves 

2 or 3 eggs

salt and pepper to taste 

Cook the bacon in a frying pan, then add the kohlrabi leaves. Once the leaves are slightly cooked, add the eggs and scramble them in the pan. Add salt and pepper to taste. Serve hot. 

Pickled Kohlrabi

1 1/2 - 2 lbs kohlrabi, peeled and cut into spears

2 cups rice wine vinegar

1 cup water

4 cloves garlic, roughly chopped

1 lemon, "zested" in strips

2 Tablespoons sugar

1 teaspoon black peppercorn

6 thin ginger slices

1 teaspoon red pepper flakes

Pack kohlrabi spears upright in jar(s). In a pot, combine remaining ingredients: rice wine vinegar, water, garlic, lemon zest strips, sugar, black pepper corn, ginger and red pepper flakes. Bring to a boil then turn off stove. Pour liquid into jars (divide equally if you have two jars). Top jars off with more water, if needed. Cover jars, let cool then store in refrigerator. Kohlrabi will be ready in 2-3 days and will last for up to 3 weeks.