An easy way to cook fresh greens (such as kohlrabi leaves, beet greens, chard, and other greens) and then season with Asian-style flavors. Low carb. Weight Watchers zero points or just one point. Not just vegan, "Vegan Done Real".
So maybe I should set up a challenge, "Never again throw away fresh greens".
We all know the drill, right? We love the fresh beets from the farmers market. We're enchanted by the perfect globes of kohlrabi in our CSA box. But the greens? The beet tops? The kohlrabi leaves? Not so much.
Last week, after making a big batch of Roasted Kohlrabi, I started to throw away the kohlrabi leaves – and then stopped myself, knowing that it was wasteful, financially and nutritionally. But what to make with kohlrabi leaves? I considered the technique from Greek Greens, my favorite way to cook greens when they're fresh, to hold for a day or two, then took inspiration from a recipe by Ivy Manning published on Culinate.
Yay – an Asian twist to cooking fresh greens! In fact, while I used the recipe for cooking kohlrabi leaves, I would recommend this simple technique for the many greens found in Asian markets.
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