This year we have a bounty of fall greens. One of my favorite ways to serve fall cabbage family – cabbage, kale, kohlrabi tops, tatsoi, Chinese cabbage like Tokyo behana, Brussels sprouts or the top part of the Brussels sprouts plant is to wilt them.
I tend to cut any harder stems, and then cut the greens in ribbons
I fry up a chopped onion or leek. Then add matchstick shaped carrot, Simmer in stock until carrots are “al dente” and add the greens to wilt.
Serve with stock or drain and dress with any vinaigrette, salad dressing, yogurt or cream or interesting vinegar with oil. This is a great way to provide color, texture, and shape variations – spherical Brussels sprouts with the carrots is great. Experiment and vary the dressing with the meal – with a spicy meal try yogurt. With a bland meal use a spicy vinaigrette. Enjoy!
