Kohlrabi, chard, and Napa cabbage are very neat vegetables that many people have not encountered before. In this blog post, we look at each one to understand exactly what the heck kind of vegetable you have in your bag, and learn how to properly store and prepare for a yummy meal.
KOHLRABI
Kohlrabi is like a combination between a turnip and an apple. It tastes almost exactly like broccoli, but a bit sweeter.
Imagine the stalk of a piece of broccoli. Kohlrabi is that stalk of broccoli, in a bulbous form, as you can see in the photo to the right.
To store, wash leaves and bulb with cold water. Trim off the leaves so it's easier to handle. Store leaves and bulb in a plastic bag in the chiller drawer of your fridge.
To cook, use the leaves as you would collards or kale. It is delicious sauteed. The bulb can be chopped up and roasted, sliced thin and used in salad or coleslaw, or sauteed in the pan with garlic and herbs.
Here are some recipes for inspiration:
CHARD
Chard is a super food, high in nutrients, and extremely good for you.
It's a leafy green, but all parts of the leaf are edible.
To store, remove the rubber band and rinse under cold water. Place in a plastic bag and keep in the chiller drawer of your fridge.
To prepare, saute with garlic. It is oh so good. You can also add the leaves raw to salad, or add to omelets, or soups. Use it like you would kale or spinach.
Recipes:
NAPA CABBAGE
A staple in Asian cuisine, the Napa cabbage is a delicious addition to your fridge. Commonly used in stir fry or Kimchi, is a versatile vegetable that will make many meals for you and your family.
To store, wash under cold water. Store in a plastic bag in your fridge. You can half or quarter the cabbage to store for future use. Use within a week or two.
To cook, most recipes call for the cabbage to be sliced into 1 inch strips. Be sure you're using a sharp knife! You can saute, roast, stem, or eat raw.
Recipes: