ASIAN KOHLRABI LEAVES

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Asian Kohlrabi Leaves image

The next time you buy a bunch of kohlrabi, COOK the leaves - they're delicious! They are firm & mild. This is most likely adapted from a recipe that I saw online while looking for guidelines. It's VERY quick & easy. The 'Asian Salt' I used is McCormick's Asian Style Spiced Sea Salt with sea salt, garlic, sesame seed, sugar, orange peel, ginger, coconut, red bell pepper, red pepper, onion, soy sauce, sesame oil, and some crap. Feel free to add your own flavorings in lieu of this mixture if you prefer.

Provided by @MakeItYours

Number Of Ingredients 4

2 bunches kohlrabi, leaves
1 teaspoon sesame oil
1 tablespoon soy sauce
1 pinch asian salt, to taste

Steps:

  • Wash leaves well. Blanch in boiling water 1-3 minutes until wilted. Drain well & chop. Garnish with a light drizzle of sesame oil, soy sauce & a sprinkling of salt.

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