Cold Peanut Noodles with Kohlrabi Greens
Judy Bolton
1 bunch kohlrabi greens
2 teaspoons vegetable oil
2 cloves garlic, sliced (divided)
1 serrano chile, seeded and sliced
1 teaspoon grated fresh ginger
3 Tablespoons crunchy peanut butter
3 Tablespoons coconut milk
3 Tablespoons lime juice
1/2 teaspoon grated lime zest
2 Tablespoons water
2 Tablespoons chopped fresh cilantro, plus additional for garnish
1 Tablespoon firmly packed brown sugar
1 1/2 teaspoons soy sauce
1 green onion, sliced
1/2 8-ounce package dried soba noodles, about 4 ounces
1 Tablespoon olive oil
Pinch salt
2 Tablespoons chicken broth or sherry
1 teaspoon distilled white vinegar
Chopped peanuts, for garnish
Chop bottom 2 inches off kohlrabi stems and discard. Cut remainder of stems into 1/2-inch pieces. Cut leaves into bite-size pieces. Set kohlrabi
aside.
Heat vegetable oil in pan over medium heat. Add half of the garlic, Serrano and ginger and saut� until softened, about 1 minute. Add the peanut butter,
coconut milk, lime juice, lime zest, water, 2 tablespoons cilantro, sugar, soy sauce and green onion; stir to blend well then remove from heat and
transfer to a blender; blend dressing until smooth.
Bring a pot of salted water to boil. Break noodles in half and cook until al dente. Rinse with cool water, drain and set aside.
Meanwhile, heat olive oil in pan over medium heat. Add remaining garlic and saut� until soft, about 1 minute. Dump in kohlrabi greens and salt and stir
to coat. Add broth or sherry and cook, covered, on low for 10 minutes or until the stems are tender. Sprinkle with vinegar and stir. Toss noodles with
5 tablespoons dressing, adding more to taste. Top noodles with greens and garnish with chopped peanuts and cilantro.
Makes 2 servings
The list of ingredients for this dish may be long, but making it is a breeze. Lightly braised kohlrabi leaves and soba noodles topped with a zingy
peanut dressing make a light and satisfying spring lunch. For a heartier meal, add chopped grilled chicken, tofu or red bell pepper strips.
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