Best Asian Kohlrabi Leaves Recipes

What are Asian Kohlrabi Leaves?

Kohlrabi leaves, also known as cabbage turnip or German turnip, are a type of vegetable leaf that belongs to the Brassica family. They are commonly used in Asian cuisine, especially in India, where they are known as Ganth Gobi or Knolkhol leaves. These leaves are rich in nutrients such as vitamins A and C, potassium, calcium, and iron making them a healthy and flavorful addition to any dish.

Health Benefits of Asian Kohlrabi Leaves

Asian Kohlrabi Leaves are a great addition to any diet due to their abundance of nutrients. Here are some of the health benefits of consuming these leaves:

• Rich in Vitamin C: One cup of kohlrabi leaves contains approximately 93% of the daily recommended intake of Vitamin C, which is essential for immune system function, iron absorption, and collagen production.
• Good Source of Vitamin A: Kohlrabi leaves are also a good source of Vitamin A, which is necessary for healthy vision, immune system function, and cell growth and development.
• Lowers Blood Pressure: Kohlrabi leaves contain potassium, which is important for regulating blood pressure and reducing the risk of heart disease.
• Anti-Inflammatory Properties: Kohlrabi leaf consumption has been linked to decreasing inflammation and is therefore believed to be beneficial for preventing chronic diseases such as cancer and arthritis.

Asian Kohlrabi Leaves Recipes

Here are some delicious and healthy Asian Kohlrabi Leaves recipes you can try:

1. Stir-Fried Kohlrabi Leaves

This simple stir-fry is a great way to enjoy the natural flavor and texture of Kohlrabi leaves. The dish is quick, easy, and tasty, and perfect as a side or main dish. Here's how to make it:

• Heat 1 tablespoon of oil in a wok or skillet over high heat.
• Add 2 cloves of minced garlic and 1 small diced onion to the pan and stir-fry for about 30 seconds.
• Add the chopped kohlrabi leaves to the pan and stir-fry for about 2 minutes.
• Add a tablespoon of soy sauce, 1/2 teaspoon of sugar, and a pinch of salt to the pan and stir-fry for another minute.
• Transfer the dish to a serving plate and garnish with some sesame seeds and chopped green onions.

2. Kohlrabi Leaf Pakoras

Pakoras are a type of Indian snack or appetizer made by deep-frying vegetables in a chickpea flour batter. Kohlrabi leaf pakoras are a delicious way to enjoy these nutritious leaves while satisfying your craving for something crispy and crunchy. Here's how to make them:

• Combine 1 cup chickpea flour, 1/2 tsp of turmeric powder, 1 tsp of cumin powder, 1 tsp of coriander powder, 1/2 tsp of chili powder, and 1/2 cup of water in a bowl. Mix well to form a thick and smooth batter.
• Wash and dry the kohlrabi leaves, then cut them into bite-size pieces.
• Heat oil in a deep pan or a kadhai over medium heat.
• Dip each kohlrabi leaf piece into the batter, making sure it's fully coated, and then drop it into the hot oil.
• Deep fry the leaves until golden and crispy, about 3 minutes.
• Remove the pakoras from the oil and place them on a paper towel-lined plate to absorb any excess oil.
• Serve your kohlrabi leaf pakoras hot with some mint chutney or ketchup.

3. Kohlrabi Leaf Soup

Kohlrabi leaf soup is a hearty and nutritious soup that's perfect for cold weather. With the added bonus of kohlrabi leaves, it's packed with flavor and nutrients. Here's how to make it:

• Heat 1 tablespoon of oil in a large soup pot over medium heat.
• Add 1 diced onion, 2 chopped garlic cloves, and 1 diced carrot to the pot and sauté until the onion is translucent.
• Add 4-6 cups of vegetable or chicken broth to the pot and bring to a simmer.
• Remove the stems from the kohlrabi leaves, roughly chop the leaves, and add them to the soup pot.
• Simmer the soup for about 10-15 minutes, or until the leaves are tender.
• Use an immersion blender to puree the soup until it's smooth and creamy.
• Season the soup with salt and pepper to taste, and serve hot with a sprinkle of chopped parsley or cilantro, and a dollop of sour cream or yogurt, if desired.

Conclusion

Asian Kohlrabi Leaves are a great addition to any diet, offering a wealth of nutrients and health benefits. From stir-fried kohlrabi leaves, to kohlrabi leaf pakoras, and kohlrabi leaf soup, there are many delicious and healthy ways to incorporate kohlrabi leaves into your diet.

Asian kohlrabi is a popular ingredient in Asian cuisine, especially in Chinese and Korean cuisine. While the bulb of the vegetable is often used in dishes, the leaves are also a versatile ingredient with a mild flavor that can be used in a variety of dishes. In this article, we will discuss valuable tips to keep in mind when making Asian kohlrabi leaves recipes.

1. Cleaning and Preparation:

The first step when working with Asian kohlrabi leaves is to ensure they are cleaned thoroughly. Like any other leafy vegetable, they can accumulate dirt and bacteria, so it is recommended to wash them in cold water at least two or three times. You can also soak them in saltwater for a few minutes to remove any remaining impurities. After washing, dry them with a clean towel or salad spinner to remove all traces of water. When trimming the stalks, remove the tough rib in the center of the leaf as it can be tough to eat.

2. Cooking Methods:

Asian kohlrabi leaves can be cooked in several different ways, depending on your taste and preference. The most popular cooking methods include boiling, stir-frying, sautéing, and steaming. Boiling is the simplest method, but it can result in a loss of nutrients. When stir-frying or sautéing, use high heat and add the leaves after adding your primary ingredients. Steaming is the best option to retain the maximum nutrients and flavor of the leaves, but it requires more setup time.

3. Flavors and Seasoning:

While the flavor of the Asian kohlrabi leaves is mild, it can be enhanced by seasoning with different flavors. Ginger, garlic, and onion are popular seasoning ingredients that can be used to add depth to the flavor. Soy sauce, oyster sauce, and hoisin sauce are also commonly used for an umami flavor. For a spicy flavor, you can add chili or pepper powder, and for sweetness, you can use sugar or honey. Season the dish according to your personal taste and preference.

4. Pairing and Serving:

Asian kohlrabi leaves go well with a variety of ingredients, such as meat, seafood, tofu, and vegetables. When pairing, keep in mind that the mild flavor of the leaves will be easily overpowered by strong flavors. Lightly seasoned meats, such as chicken and pork, are ideal to complement the leaves. For vegetarians, tofu and soybean products such as tempeh are excellent options. Adding nuts or seeds such as peanuts, sesame seeds or cashews can give the dish a nice crunch. Once the dish is ready, serve it while it's hot and pair it with rice, noodles, or simply as a side dish.

5. Storage:

Asian kohlrabi leaves are highly perishable and can wilt quickly if not stored correctly. The best way to store them is to place them in a plastic bag and seal it tightly. They should be kept in the refrigerator's crisper section, which maintains the temperature and humidity level. They should be used within 2-3 days to get the best taste and flavor. It's not recommended to store them in the freezer as its leaves lose their texture, nutrients and flavors when they are stored for a long time.

Conclusion:

Asian kohlrabi leaves are a versatile and nutritious addition to any meal. With the tips mentioned above, you can make a variety of dishes using the leaves, ranging from soups and stir-fries to salads and stews. Experiment with different seasonings and cooking methods to create your unique flavor, and don’t forget to store them properly to maintain their freshness. So, the next time you feel like giving your meal a healthy twist, try out a dish with Asian kohlrabi leaves.