OLCF Lunch Hour No. 6 — Kohlrabi & The Leaves

 

Every Tuesday, we get together at the One Love Community Studio to make lunch — for a communal meal and to pack up meals for fridges.

 
 

During Lunch Hour we cook with recipes from friends & members of our community and focus on fresh produce that are included in the weekly CSA bag and that we stock the fridges with.

 
 
 
 
 
 

Recipes by Sidney Kissane & Miguel Yatco

Sauteed Kohlrabi with its Leaves, Blanched Amaranth Leaves & Amaranth Leaf Risotto

 
 
 
 
 
 
 
 

This Week’s Produce Highlights

Amaranth Leaves
Kohlrabi
Cucumbers

 
 
 
 

On The Menu

Amaranth Leaf Risotto
Sauteed Kohlrabi with its Leaves
Blanched Amaranth Leaves
Cucumber Tomato Salad

 
 
 
 
 

Sidney’s Amaranth Leaf Risotto

Ingredients

1 ½ Cups Arborio Rice
1 Medium Onion
1 ½ Cups Chopped Amaranth Leaves
¼ Cup Wine (Optional)
~5 Cups Vegetable Stock
2 Tbsp Butter
1 ½ Cups Grated Fontina Cheese
Olive Oil
Parmesan Cheese For Serving

Serves 6


Directions

  1. Sweat the onions in olive oil in a large pot over medium heat until translucent, about 5 minutes. Add the chopped amaranth leaves and sautee until softened, about 4 minutes. If using wine, add the wine and cook until the alcohol smell dissipates, about 1-2 minutes.

  2. Add the arborio rice. Gradually add vegetable stock, one ladle at a time, adding more as the stock evaporates by half. 

  3. When the rice is soft, add the butter and fontina cheese. Stir everything until it is evenly combined. Add more cheese and butter to taste if you’d like.

  4. Serve warm with grated parmesan cheese and your favorite fresh herbs.

 

Sidney’s Sauteed Kohlrabi With Its Leaves

Ingredients

2 Pounds Green Or Purple Kohlrabi
3 Tbsp Olive Oil
½ Onion, Diced
4 Cloves Garlic, Minced
2 Cups Chopped Kohlrabi Leaves
2 Tsp Smoked Paprika
2 Tsp Garlic Powder
Salt


Directions

  1. Slice the stem and root off the kohlrabi and peel it. Dice the kohlrabi into 1 inch pieces.

  2. Add olive oil to a large pot over medium high heat. Add the onions, cook until translucent, about 4-5 minutes. Add the garlic and cook until fragrant, 1-2 minutes.

  3. Add the kohlrabi and stir. Cook the kohlrabi until it softens, 15-20 minutes.

  4. Add the kohlrabi greens, and cook until soft, about 5 minutes.

  5. Stir in the paprika, garlic powder, and salt.

 
 
 

Miguel’s Blanched Amaranth Leaves

Ingredients

8-10 Bunches of Amaranth Leaves
White Wine Vinegar
Crushed Red Pepper
Walnuts (Chopped)
Olive Oil
Salt
Freshly Cracked Pepper
Parmesan Cheese


Directions

  1. Blanch the Amarath Leaves in heavily salted water for 4 minutes or until tender

  2. Drain and squeeze a bit of excess moisture, be careful not to squeeze too hard as the amaranth leaves tend to get sticky if you squeeze too hard.

  3. In a large bowl, combine the blanched leaves with white wine vinegar, crushed red pepper, and chopped walnuts, followed by salt & pepper to taste.

  4. Plate and grate the parmesan cheese over top until the leaves are covered. Follow with more chopped walnuts and a drizzle of olive oil. Enjoy!

 
 

Recipes by Sidney Kissane & Miguel Yatco

 
Lunch HourOne Love Community Fridge