Kohlrabi with garlic scapes

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  • 1 medium-large kohlrabi (bulb and greens)
  • about 10 garlic scapes (about 12-15 inches long each)
  • 1/2 cup neutral oil (I use canola)
  • kosher salt
Cut the kohlrabi bulb off the rest of the plant. Use a good paring knife to peel the bulb, removing the tough outer skin. Slice the cleaned bulb as thinly as possible. Don’t worry if you end up with half-slices. Pull the leaves off of the tough stems. Discard the stems. Wash the green leaves and dry them well. Chop them up. Chop the scapes into bits that are about 1/4 inch long.

In a large, heavy pan, heat the oil for about 3 minutes on high heat. Lay the bulb slices in the oil. Put all the slices in even if you have to have 2-3 layers; just be sure to stagger them so they’re not just in thick piles. When the lowest layer of bulb slices are pretty brown, stir the bulb slices around. Keep cooking, and give it another stir now and then. (Don’t stir so often that the slices steam instead of browning.) When the slices are looking nicely browned, toss in the garlic scapes. Cook, stirring occasionally, about another 5 minutes. Throw in the chopped greens. Cook until it looks really good. Remove from pan with a slotted spoon. Serve with a lot of salt.

From Alice Dreger