One of my favorite things about my Lancaster Farm Fresh CSA is the weekly email newsletter I receive. It lets me know exactly what I’m going to get in my share, usually includes an interview with one of the farmers who contributes to my CSA and photos of the farm, and recipes for some of the more unfamiliar vegetables. This week, I got a beautiful bunch of kohlrabi – a cross in flavor between turnips and cabbage. This recipe, included in the newsletter (originally taken from the blog Sustainable Pantry) was incredibly delicious. If you don’t have chard, blanch and add your kohlrabi greens! And make sure to peel the kohlrabi very well – it has a pretty hard outer “shell.”
2 kohlrabi, peeled, quartered and sliced
1/2 onion, choppedcimg3633
2 garlic cloves, chopped
1 T fresh chopped ginger
3-4 chilis (optional, I like things spicy so I used the Vietnamese chilis pictured)
Garlic scapes, cut into 1-inch pieces
2 cups chard, washed and chopped
1 can coconut milk
2 T red (or green) curry paste
2-3 T peanut butter (I prefer chunky for this, but smooth is fine)
Scallions (for garnish)
1. In a medium sized pot, Sauté the onion, garlic, ginger and chilis in a neutral oil (canola, safflower) over medium high heat until browned
2. Add the kolhrabi, scapes and chard and continue to cook for another 3-5 minutes, until the chard wilts and the kohlrabi softens up a little; season with salt
3. Add the curry paste and coconut milk, then fill the coconut milk can about 1/2 way with water, swish it around to get any remaining coconut milk, and add to the pot. Stir until the curry paste is dissolved. After the mixture boils, lower heat to a simmer and stir in the peanut butter until dissolved.
4. Cook for about 10 minutes. Taste and season as necessary with salt. Garnish with sliced scallions and serve over rice.