For all you picnickers out there…..
recipe via chow.com
Yield 2-3 servings
1.5 lbs cubed kohlrabi (approx 4 medium kohlrabi)
1 medium celery stalk, diced
¼ medium red onion, diced
¼ c. mayonnaise
2 TB fresh Italian parsley, finely chopped
1 TB whole grain mustard
1.5 ts cider vinegar
1.5 ts honey
1. Place kohlrabi in medium pot and bring to a boil over high heat.
2. Once boiling, reduce to medium low and simmer until kohlrabi is tender with a few pieces
breaking off at the edges – approximately 15 minutes
3. Combine remaining ingredients in a large bowl. Add salt and black pepper to taste. Refigerate while
4. Drain Kohlrabi when done and add to mayonnaise mixture. Stir until well coated.
5. Cover and refrigerate until cold, approx 2 hours.
recipe via Bon Appetit / Dan Barber
These tall, crisped “chips” look striking when bunched in a tumbler, and they’re terrific with cocktails. Roasting the leaves coaxes out a nutty, briny flavor that’s kind of addictive.
12 large Tuscan kale leaves, rinsed, dried, cut lengthwise
in half, center ribs and stems removed
1 tablespoon olive oil
1. Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper.
2. Arrange leaves in single layer on 2 large baking sheets.
3. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer kale to rack to cool.
I am always on the hunt for non-dessert rhubarb recipes. They’re few and far between, especially if you filter further by looking for recipes without sugar.
I’ve included sugar in the below recipe, but I omit it when I make mine. It’s a bit tart, but every bit as good. This makes a wonderful accompaniment to everything from burgers to chicken. It works well on shellfish, but is a little overpowering for fish.
1/2 cup sugar (or light brown sugar)
1/4 cup balsamic (or sherry) vinegar
1 small red onion, diced
1/8 teaspoon ground coriander
1 cinnamon stick
2 cups coarsely chopped rhubarb (about 1/2 pound)
1/3 cup dried cranberries (or raisins)
1 tablespoon (or 4!) minced peeled fresh ginger
1/4 teaspoon ground red pepper
1. Combine first 5 ingredients in a small saucepan and boil over med-high heat
2. Add rhubarb and the rest of the ingredients, reduce heat, and simmer 5 minutes or until rhubarb is tender.
3. Spoon into a bowl; cover and chill at least 2 hours. Discard cinnamon stick before serving.
Yields 2 cups, approx 4 servings
recipe via Willie Green’s farm
1 large onion (or two small) chopped
8 cloves of garlic minced
6 c stock
1 lb cranberry beans cooked
1 can (6 ounces) tomato paste
½ small celeriac, peeled and cut into small pieces
1 tsp or more red pepper flakes
1 lb chopped kale
1/2 cup cornmeal
1/2 cup water
1 tsp ground cumin
Juice of half a lemon
freshly ground black pepper
Green onions or fresh cilantro for garnish
1. Dump all but garnish, water, lemon juice and cornmeal in pot and simmer until the kale is tender.
2. Mix the cornmeal, water and lemon juice into paste and pour it slowly into the simmering stew. Simmer
another 15 minutes.
3. Garnish with chopped green onions and/or fresh cilantro.
[This recipe was pulled from the CSA 2007 archives; Unsure of source.]
1 bunch Swiss chard
3 tablespoons butter
1 tablespoon olive oil
1 tablespoons chopped fresh rosemary
1/3 cup raisins or golden raisins
2 tablespoons pine nuts
salt and freshly-ground black pepper, to taste
1. Remove the chard stems and the thick central vein from each leaf. Chop the leaves very
2. Using a large, heavy-bottomed frying pan over medium high heat, melt the butter with the oil until sizzling. Add the chard and the rosemary, stirring well to coat the chard with the butter mixture. Cook, stirring constantly, for another minute until the chard has wilted to about half its original volume.
3. Add raisins and pine nuts, stirring to combine evenly, and continue cooking until any moisture has evaporated. The entire cooking process should take no more than about 3 minutes.
4. Season with salt and pepper and serve immediately.
1 ½ lbs. kale
2 tbsp. extra-virgin olive oil
2 medium onions, halved and sliced thin
½ tsp. sugar
2 tbsp. balsamic vinegar
Freshly ground black pepper
1. Bring 4 quarts of water to a boil in a large pot.
2. Wash the kale in several changes of cold water, stripping off the leafy green portion from both sides of the central vein. Discard the veins and rip the leafy portions in small pieces.
3. Add the kale and 1 teaspoon salt to the water. Cover and cook, stirring occasionally, until the kale is tender, about 8 minutes. Drain well.
4. Heat the oil in a large skillet set over medium heat. Add the onions and cook, stirring occasionally, until golden brown, 12 to 15 minutes.
5. Sprinkle with the sugar and continue cooking until the onions are a rich brown color, about 10 minutes. Lower the heat if at anytime the onions start to burn.
6. Add the kale and cook, tossing well, until heated through and evenly flavored with the onions, 1 to 2 minutes.
7. Add the vinegar and a generous amount of pepper.
8. Adjust the seasonings and serve immediately.
1 1/2 lbs kohlrabi
2 tablespoons butter
1/4 cup vegetable stock or chicken stock
1 teaspoon fresh tarragon, finely chopped
salt & pepper
chopped fresh parsley
1. Peel kohlrabi and cut into 1/4 inch disks or strips.
2. Place butter in skillet and melt. Over medium heat add the kohlrabi, adjust heat if necessary so that butter does not brown. Toss to coat kohlrabi with butter. Sprinkle in tarragon and add the stock. Cover and continue to cook approximately 10-15 minutes, until slightly tender. Uncover and turn the heat up a bit. Cook until the kohlrabi is slightly colored.
3. Add freshly ground pepper and salt and sprinkle with fresh parsley to taste.