Kohlrabi Smothered in Kohlrabi Greens

Kohlrabi Smothered in Kohlrabi Greens: This type of preparation applies to kohlrabi, but it can also apply to beets, beet greens, and also cauliflower with cauliflower greens. This recipe calls for peanut oil reminiscent of the central region of India scented with cumin, mustard and fenugreek seeds.
Serves 4






Ingredients:
  • 4 to 5 Kohlrabi with Kohlrabi green attached
  • 4 tbsp peanut oil
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds 1 tbsp ground coriander
  • ½ tsp turmeric
  • ¼ tsp fenugreek
  • ½ tsp cayenne
  • 1 medium onion, finely cubed
  • 1 2-inch knob of fresh ginger, grated
  • 1 tsp salt, or to taste
Method:
1)  Prepare the Kohlrabi – rinse kohlrabi along with its greens. Remove the greens and chop them thinly. Set aside. Peel the Kohlrabi bulb and cut it into small cubes.
2)  Heat a large skillet over medium-high heat. Add oil and wait for it to get heated. Once hot, add the mustard seeds, cover the pan with a lid as they will pop once heated. The popping will subside after 30 seconds.
3)  At this point add coriander, fenugreek, turmeric, and pepper. Add the chopped onion and continue to stir constantly until caramelized, approx. 6-8 minutes.
4)  Add the ginger paste and toast with the onion and spice mixture for 30 seconds.
5)  Add the kohlrabi, along with its greens, and stir to combine. Cover and cook until tender. Approx. 20 minutes.
6)  Continue to check by stirring frequently. Once tender add the salt. Taste and tweak the spices or salt to your liking.
7)  Serve warm or at room temperature or cold.
Pairs well with – any variation of flatbreads or with steamed Basmati rice.
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