This is an unusual way to prepare roots and greens. It’s quite adaptable to other roots and other greens. The two main ingredients, kohlrabi and spinach, are steamed over an herb(s)-garlic solution and drizzled with oil in the steaming basket, so that they are infused with the essence of the herb(s) and oil. As well, a reduction of broth or stock and lemon juice is the basis for a delicious finishing sauce. A bit or work here, not too much though, and well worth it!

A note on using other greens–it a green, such as chard, is used, put the chopped stems in with the kohlrabi or other root.

2/3 c vegetable stock or meat broth (do not use water here)
2 T lemon juice
2 T fresh, chopped parsley or other herb
5 T extra-virgin olive oil, divided
1 bunch spinach or other greens
lemon zest, optional
1 kohlrabi
sprigs of fresh herb(s), such as rosemary, dill, parsley, cilantro
2 – 3 peeled, sliced garlic cloves
salt and pepper, to taste

1. Combine broth and lemon juice in a small saucepan. Bring to the boil and reduce by half. The best way to do this is to put it into a measuring cup after a bit to see the amount of reduction. Pour into a bowl or jar and add the chopped parsley. Allow to cool, then stir in 4 T of the oil Set aside.

2. Wash spinach. Remove large stems, if you like. Roll leaves into a cigar shape and slice lengthwise. This is called chiffonade. Put into a bowl and sprinkle with some lemon zest. Set aside.

3. Peel and halve kohlrabi. Thinly slice. Put into a bowl and sprinkle with lemon zest, too.

4. Put water in a pot. Put herb sprigs and garlic in water. Cover pot and bring to the boil. Remove cover and put steamer basket in. Toss in kohlrabi. Sprinkle with salt and pepper. Steam for about 5 minutes. Remove cover and place spinach over kohlrabi. Drizzle with remaining 1 T of oil. Cover and steam for another 2 – 3 minutes, until spinach has wilted.

5. Remove kohlrabi and spinach to a serving dish and drizzle with reserved sauce.