Kohlrabi Greens with Toasted Sesame Oil and Soy Sauce
1 large bunch kohlrabi with greens
1 tsp. toasted sesame oil
Good-quality soy sauce, to taste
Shichimi, to garnish (see note)
Tear the leaves away from tough ribs and stems. Bring a pot of water to a
boil, add the kohlrabi leaves, and boil until tender, 1 to 3 minutes,
depending on the age of the leaves. Fish out a leaf and taste it after 1
minute to determine cooking time.
Drain the greens in a colander and push on them with a spatula to remove
as much water as possible. Roughly chop the cooked greens and place
them on a serving plate. Toss with the sesame oil and soy sauce to taste.
Sprinkle with shichimi and serve as a side dish with rice and steamed fish
or a meat stir-fry.
Note:
Shichimi is a Japanese condiment made from sesame seeds, nori
seaweed, and red chile flakes. It is available at most Asian grocery stores,
or you can substitute toasted sesame seeds and a sprinkle of sea salt.