|Kohlrabi Tops and Bulbs with Mushrooms and Lentils|
|I can't stop singing "Kohlrabi," sung to the tune of "Volare"|
|This week's organic CSA share [Clockwise starting at noon]: Lettuce, scallions, cauliflower, foot-long beans, sugar snap peas, spring mix, garlic scapes, kohlrabi, and kale.|
kohlrabi tops and bulbs with mushrooms and lentils
- 1 bunch of kohlrabi bulbs and greens
- 1 T plus 1 tsp olive oil
- 6 cloves garlic, sliced
- 2 tsp Spanish smoked paprika
- 8 oz. sliced mushrooms [I used Baby 'Bellas]
- 1 1/2 cups cooked lentils, or 1 15 oz. can of your favorite beans, drained and rinsed
- About 5 scallions greens and whites, sliced
- Salt and pepper, to taste
Peel kohlrabi bulbs. Cut into 1/8-inch slices, then julienne. Trim tops and chiffonade.Set aside.
Heat oil over medium in a Dutch oven. Add garlic and saute 1 minute. Stir in Spanish paprika to color the oil and cook for about 4 more minutes or until garlic is soft.
Add mushrooms and kohlrabi bulbs.Stir, cover and cook for about 10-15 minutes, stirring occasionally, until soft. Check moisture level from time to time: you may need to add salt and/or water or broth [1 T at a time] if mixture gets dry.
Add greens and scallions. Cook covered until soft, about 15-20 minutes more, again checking moisture level and adding broth or water if it gets too dry. Stir in lentils for the last 5 minutes. Adjust seasonings and serve warm or room temperature.