"Handling: If the kohlrabi leaves are still attached to the bulb, trim them and store separately. If the leaves are in good shape—firm and green—they can be cooked but will need to be used within a couple of days. The bulbs should be stored, unwashed, in a plastic bag. They will hold for about a week in the refrigerator. Smaller kohlrabi are the sweetest and most tender. Bulbs much bigger than the size of a tennis ball won’t be as tasty and often have a pithy flesh.
Simple preparation: Tender, young kohlrabi is delicious eaten raw. Peel the outer skin with a paring knife. Slice, dice, or grate, and add to salads. Use on raw vegetable platters or serve with a creamy dip. Substitute in recipes calling for radishes. Grated kohlrabi can be added to slaw, but lightly salt it first and let stand for several minutes. Squeeze to remove any excess water before adding dressing. Kohlrabi can also be steamed or boiled. For this preparation don’t peel until after they are cooked. Steam or boil until bulbs are tender, peel skin, and season with butter, salt, and pepper, a cheese sauce, or just enjoy plain.
If the leaves attached to the kohlrabi bulb are fresh and green, they can be enjoyed as a cooked green. Wash the leaves and remove the ribs. Blanch in boiling water until just wilted, 3 to 5 minutes. Drain and squeeze excess water from leaves. Chop leaves, then saute in a little olive oil or butter. Season with salt and pepper. Add a splash of vinegar or squeeze of fresh lemon juice."
uli,
Oct 30, 2:35am
What on earth has kohlrabi to do with collards! Not even the same sub-family!
No, mustard greens are another subfamily again.
Without knowing why poster#1 want to eat collards I cannot really recommend a substitute.
elliehen,
Oct 30, 2:47am
In the USA, where 'collard greens' are common, this is what 'collard greens' means:
"Collard greens have been cooked and used for centuries. The Southern style of cooking of greens came with the arrival of African slaves to the southern colonies and the need to satisfy their hunger and provide food for their families. Though greens did not originate in Africa, the habit of eating greens that have been cooked down into a low gravy, and drinking the juices from the greens (known as "pot likker") is of African origin. The slaves of the plantations were given the leftover food from the plantation kitchen. Some of this food consisted of the tops of turnips and other greens."
N.B. "Some of this food consisted of the tops of turnips and other greens."
uli,
Oct 30, 2:52am
Lovely that the slaves got the tops while the rich white planters ate the turnips . however that has still nothing to do with collards. In case you cannot follow here is a picture of collards: http://www.seedman.com/collards.htm
You will see that it is a loose leaf cabbage and has nothing to do with your suggestions.
uli, argue all you like against the culinary history of 'collard greens' in the Southern US states.
It won't change a thing.
People appreciate your areas of specialised knowledge.It detracts from that when you appear to feel a need to be right about absolutely everything ;)
davidt4,
Oct 30, 4:09am
One of uli's many areas of specialised knowledge is edible plants.
ed65,
Oct 30, 4:16am
Weathersfield Organics sell punnets of collard green seedlings - I bought some in June/July this year. They're based halfway between Kaukapakapa and Helensville (NW Auckland) but I know they supply a range of seedlings to Kings Plant Barn & Mitre 10, and they have a stall at the Orewa Farmers Market every Sunday. They have a website if you want to contact them directly. They also have franchisees supplying seedlings in Northland, Nelson and Canterbury.
elliehen,
Oct 30, 4:25am
Of course.That is why it would be more helpful if she had stayed with providing botanical knowledge and not dismissed so peremptorily undisputed culinary history.
kay141,
Oct 30, 4:44am
Why does it have to get so nasty so often on here!
To add my bit, my American relatives call turnip greens "Collard Greens". Whether they are right or not I don't know but that's what they serve.
elliehen,
Oct 30, 4:59am
They do, and I ate them during the years I lived there.My friends and relatives who still live there would be surprised to be told they're not allowed to call their turnip tops by that name.
I am happy to admit I don't know the botanical names for the plants described above, but I do know a plate of collard greens when one is put in front of me.
uli,
Oct 30, 9:01am
Good grief - if you "part time" Americans have no idea of biology or plant naming then PLEASE do stay off threads that want an answer that people can use to their advantage.
Whatever YOU call "collards" may not have anything to do with what collards ARE (as you have proved by now).
The lovely admission "I am happy to admit I don't know the botanical names for the plants described above, but I do know a plate of collard greens when one is put in front of me" is not going to help a person that wants to eat them for health reasons.
So leave well alone if you haven't got a clue.
elliehen,
Oct 30, 9:41am
Whether a particular post is helpful or interesting is for each person to decide for him or herself.
I'm very surprised that you'd want to try to 'moderate' a thread by attempting to dictate who should be allowed to contribute.
kay141,
Oct 30, 8:24pm
All the bickering about what they are doesn't answer T/As question of where to get them.
elliehen,
Oct 30, 8:54pm
You're right.No one has an answer yet.I think it's precisely because 'collards' means different things to different people (as above!).
+ Huckleberry Farms says 'Out of Stock' by its cavalo nero (see davidt4's post #3 above)
+ Koanga Institute says ask for 'Dalmatian Cabbage' - or 'Dally Cabbage' colloquially (named after the early gumdiggers). Collard greens are sold through the Koanga Institute as “Dalmatian Cabbage.”Koanga Gardens, Hawkes BayDalmatian Cabbage . EA SKU: seed-dalmatian-cabbagePP Origination:. Price: $0.00 aka Collards or Loose-leafed Cabbage. Once widespread around the North especially around the Marae.
Jamie Oliver Blog says this: + In English markets and supermarkets, collard greens are called Fresh Greens or Spring Greens.The term 'Collard' is American.Some places you can also get the similar turnip greens, though these are usually sold as Turnip tops - or sold still attached to the turnip.
+ In France, turnips and carrots and celery are usually, though not always,sold with the leaves on, and the tops are used in cooking or in salads. Also available are dandelion leaves (pis-en-lit, which translates as - piss-in-bed), and I've also seen dock and nettle leaves sold in places.
So.in New Zealand, take your pick of a variety of wild and cultivated greens and call whatever you eat whatever you're comfortable calling it :)
sarahb5,
Oct 30, 9:45pm
I haven't seen them in this country at all other than as seeds - the leaves look similar to broccoli leaves though.For a recipe I would think the closest substitute readily available in this country would be the outer leaves of a cabbage or even silverbeet
elliehen,
Oct 31, 1:46am
SInce indigo began this thread I've heard that you can often find the 'Dally Cabbage' in northern Farmers' Markets.
Dalmatian Cabbage (Brassica oleraceae) NZ Heritage also known as Collards or Loose-leafed Cabbage.
Only from ed65 at post #14.I think it's precisely because 'collards' means different things to different people (as above!).
+ Huckleberry Farms says 'Out of Stock' by its cavalo nero (see davidt4's post #3 above)
+ Koanga Institute says ask for 'Dalmatian Cabbage' - or 'Dally Cabbage' colloquially (named after the early gumdiggers). Collard greens are sold through the Koanga Institute as “Dalmatian Cabbage.”Koanga Gardens, Hawkes BayDalmatian Cabbage . EA SKU: seed-dalmatian-cabbagePP Origination:. Price: $0.00 aka Collards or Loose-leafed Cabbage. Once widespread around the North especially around the Marae.
Jamie Oliver Blog says this: + In English markets and supermarkets, collard greens are called Fresh Greens or Spring Greens.The term 'Collard' is American.Some places you can also get the similar turnip greens, though these are usually sold as Turnip tops - or sold still attached to the turnip.
+ In France, turnips and carrots and celery are usually, though not always,sold with the leaves on, and the tops are used in cooking or in salads. Also available are dandelion leaves (pis-en-lit, which translates as - piss-in-bed), and I've also seen dock and nettle leaves sold in places.
So.in New Zealand, take your pick of a variety of wild and cultivated greens and call whatever you eat whatever you're comfortable calling it :)
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