I mentioned last week that I got a little bulb of kohlrabi in our farm share. This week, I got some garlic scapes (the long, curly green shoots that grow out of garlic bulbs) and some summer squash. Now, I know what to do with summer squash. That's easy. But I'd never cooked (or eaten) garlic scapes or kohlrabi. But, I figured, what the heck, I'll give it a try.
I strongly believe that simple is often best when it comes to cooking, so I decided to just thinly slice the kohlrabi and squash, mince the garlic scapes and saute everything. I served it with a side of country ribs (slow cooked in a honey barbeque sauce). It's not a fancy meal, but it was pretty darn good! The veggies were light and fresh, which turned out to be the perfect complement to the sweet, rich meat.
If you find yourself in possession of kohlrabi, garlic scapes & summer squash - you might want to give this recipe a whirl.
Sauteed Kohlrabi, Squash & Garlic Scapes
1 summer squash, sliced
1 kohlrabi, peeled and thinly sliced
1 (foot-long) garlic scape, minced
1 Tbsp. olive oil
salt, pepper and celery seed to taste
Heat olive oil in a saute pan over medium heat. Add garlic scape and saute 1-2 minutes until scapes start to become fragrant. Add squash and kohlrabi. Sprinkle with salt, pepper and celery seed (I used about 1/4 tsp. of each). Stir and cook until squash and kohlrabi are tender (about 8-10 minutes).