Beets
and Kohlrabi with Their Greens
by
Miriam Meir
We received such
beautiful bunches of kohlrabi and red beets this week,
this recipe essentially made itself. I used the wonderfully
fresh coriander seeds and black pepper from Sourcery.
Ingredients
1
bunch kohlrabi with greens
1 bunch red beets with greens
4-5 garlic cloves
1 tbsp coriander seeds
3 tablespoons olive oil
juice of 1 lemon
kosher salt
fresh ground pepper
Step 1.
Cut the kohlrabi and beet bulbs off their greens. Remove the hard
bottom of the kohlrabi. Wash the bulbs.
Step 2.
Cook the kohlrabi in water for 30 minutes. Cook the beets in a
separate pot in water for 1 hour or until soft.
Step 3.
Meanwhile, wash the greens and cut them into crosswise
strips.
Step 4.
Warm olive oil in large pan. Crush garlic cloves with the palm of
your hand and peel. When the oil shimmers, add garlic cloves and
coriander seeds. Saute for 1-2 minutes constantly mixing with
wooden spoon; careful not to let the garlic or seeds get burned.
Remove garlic and coriander from the pan and reserve.
Step 5.
Add the greens to the oil, add 1 tsp salt and saute for 3-4
minutes, mixing constantly. Turn off heat and let cool.
Step 6.
Peel off the skin of the kohlrabi and beet bulbs. Cut into
1/2" pieces. Combine with greens.
Step 7.
Crush reserved garlic and coriander into a paste with mortar and
pestle or in a spice grinder. Add lemon juice and a tablespoon of
olive oil, mix well to combine and pour over the vegetables. Mix
and grind fresh black pepper on top.
This was a joy with the sirloin steak from the meat share and fries
made of the red potatoes!
Tip:
On Monday I make space in the fridge for the new CSA share - all
leftover veggies go into soup! Lightly saute onions and celery in
olive oil, add cut veggies, salt, some ground cumin and turmeric,
a cup of lentils, and fill with water. Cook for an hour and serve
with labneh spooned on top!
About
Miriam
Miriam is a mom, lecturer, and
part-time grad student. Her family's kitchen is broadly
Mediterranean, and inspired by their heritage: Belgian, Israeli,
Moroccan and Syrian.
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