Every once in a while, you meet a vegetable and just draw a blank. No ideas ~ you can’t imagine what it will taste like or how you can use it. It might happen on the afternoon when you open your CSA (community supported agriculture) share and find a broad, fan-shaped green leaf that looks more suited to shading one’s self from the sun (collard greens), or it might be an ungainly handful of squirrely green stalks (garlic scapes) that you find at the farmer's market. Or it could be a couple of big white knobs that kind of hang out at the bottom of the CSA box, looking lost and more useful for batting practice (kohlrabi).
Here’s my suggestion: try eating them. The why is obvious, right? They’re all incredibly good for you. Collard greens are one of the very best vegetable sources of calcium, protein, and vitamins A, K, B6 and folate. When you remove the stem, they’re incredibly sweet tasting raw, which makes them a great tool for wraps - stuffed with hummus, avocado, cucumbers and red peppers. They’re equally delicious cooked: try braising them (again, cut off the center rib) in a little olive oil, water, red pepper flakes, salt and pepper, slowly, for about 45 minutes. Add some smoked turkey to make this even more traditional and to add a smoky flavor.
What about those ungainly garlic scapes? Trimmed off of springtime garlic, they are great tasting - like mild garlic - and like all allium family members, a useful cancer preventative. Use them interchangeably with garlic or scallions: slice them thinly (once you get them under control) and toss them into scrambled eggs, stir-fried vegetables or fried rice, or make them into a delicious pesto.
And lastly, those lovable kohlrabi. Use them just like you would a radish or jicamas: just peel the tough outer skin and thinly slice to use as a vegetable dipper for guacamole or hummus, chop up and throw into that stir-fried vegetable rice, or spritz with lime juice and add right into your salad. Kohlrabi are a part of the notoriously good-for-you group of vegetables called crucifers - rockstars in the antioxident world - protecting us from cancer, contributing to a healthy cardiovascular system, and just generally boosting our immunity.
So, get down to the bottom of the box, and enjoy!
Garlic Scape-Tarragon Pesto
large handful garlic scapes, rinsed and chopped (about 1 cup)
juice of 1/2 lemon
2 tablespoons tarragon, roughly chopped
1/2 teaspoon sea salt
1/4 cup pine nuts, walnuts or almonds
1/3 cup extra-virgin olive oil
1/4 cup Parmigiano-Reggiano cheese, shredded ~ optional
freshly ground black pepper
Add the chopped garlic scapes to the bowl of a food processor along with tarragon, sea salt and pine nuts. Pulse several times until it becomes finely chopped. Add the olive oil and purée for 30 seconds or until it becomes a nicely blended sauce. Add cheese (if using) and pulse to combine. Finish by tasting for salt and adding more if necessary and adding several grindings of black pepper.
Use to fill omelets, spread on bruschetta, toss with freshly boiled new potatoes or served with grilled fish.
Makes about 1 1/2 cups