Ingredients:
½ cup almonds, blanched and peeled
¾ teaspoon sea salt
¾ teaspoon paprika
½ teaspoon olive oil, or more if needed
3 medium kohlrabi, plus the leaves
1½ teaspoon olive oil
3 cloves garlic, minced
sea salt and freshly ground pepper, to taste
Directions:
1. Preheat oven to 200 degrees F. Prepare the almonds as directed. Make sure they are dry and place on a baking sheet. Set aside.
2. In a mortar and pestle, grind the salt and paprika until it becomes a finely ground mixture.
3. Place the baking sheet with the almonds in the oven, and toast for about 15 minutes or until golden brown. Remove from the oven and slice the almonds into slivers; put in a medium bowl.
4. Toss the almonds in the olive oil. Start with 1 teaspoon and add more if necessary, until all almonds are lightly coated. Add the salt and paprika mixture. Set aside.
5. Remove the greens from the kohlrabi and slice thinly. In a bamboo steamer or regular steamer basket, add the kohlrabi greens and bulbs. Steam for about 10 minutes, until the bulbs are slightly tender. Remove the bulbs then peel and julienne them. Leave the greens in the steamer for another 10-15 minutes, until tender. Remove and place in a bowl.
6. In a large skillet, on medium heat, add the olive oil, garlic, and sliced kohlrabi bulbs. Stir the mixture frequently so the garlic won’t stick or burn. Saute until the kohlrabi is tender, about 10 minutes.
7. While the kohlrabi is cooking, roughly chop the slivered almonds and toss them in at the last minute of cooking. Add the greens, season with a little a salt and pepper, and drizzle with a little olive oil. Serve warm.
Serves 6