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Kohlrabi Greens with Toasted Sesame Oil and Soy Sauce
(recipe, Ivy Manning)
Read more about leafy greens in Ivy Manning's story "Top of the heap."
- 1 large bunch kohlrabi with greens
- 1 tsp. toasted sesame oil
- Good-quality soy sauce, to taste
- Shichimi, to garnish (see note)
- Tear the leaves away from tough ribs and stems. Bring a pot of water to a boil, add the kohlrabi leaves, and boil until tender, 1 to 3 minutes, depending on the age of the leaves. Fish out a leaf and taste it after 1 minute to determine cooking time.
- Drain the greens in a colander and push on them with a spatula to remove as much water as possible. Roughly chop the cooked greens and place them on a serving plate. Toss with the sesame oil and soy sauce to taste. Sprinkle with shichimi and serve as a side dish with rice and steamed fish or a meat stir-fry.
Shichimi is a Japanese condiment made from sesame seeds, nori seaweed, and red chile flakes. It is available at most Asian grocery stores, or you can substitute toasted sesame seeds and a sprinkle of sea salt.