This week I’ve gone all-in for brunch! Both dishes I made with these week’s bounty of veg are perfect for a hearty brunch or a make ahead lunch for work or busier days.
The frittata I made uses so many greens – turnips tops, kale, and all those lovely beet greens. I made a big batch, and plan on freezing portions for lunches this week.
The kohlrabi hash is something totally new to me. I usually like my kohlrabi raw – like in this kohlrabi lime slaw. This recipe has totally changed my mind. It’s a completely different take – it’s richly flavoured and almost creamy, compared to the crisp lightness of kohlrabi slaw. Let me know what you think if you try it!
More Magnificent Meal Musings:
- Kohlrabi Lime Slaw
- Kale Fritters (with the Kohlrabi Slaw)
- Sesame and Green Onion Mayo
- Beet and Turnip Greens Pasta with Lemon and Parmesan
Kohlrabi Bacon Hash
The kohlrabi is transformed into a creamy and deeply satisfying bite in this savoury hash. The recipe comes together quickly, and is a perfect side dish for brunch or lunch. I found this recipe on bon appetit.
- 1 kohlrabi bulb, peeled and sliced into 1/4" crescents
- leaves from one kohlrabi, roughly chopped
- 4-6 green onions, trimmed and chopped into 1" pieces
- 2 spring turnips, trimmed and sliced into 1/2" crescents
- 4-6 slices of bacon, chopped into small pieces
- 1 tsp tamari
Cook bacon in a large skillet over medium heat, stirring occasionally, until bacon begins to brown, 5–7 minutes; transfer to a bowl.
Increase heat to medium-high and cook kohlrabies in skillet, tossing occasionally, until golden brown, about 5 minutes.
Add scallions and garlic and cook, tossing, until scallions are soft and garlic is golden, about 3 minutes.
Add kohlrabi greens and 1 Tbsp. water and cook, tossing, until greens are tender, about 2 minutes.
Add bacon and soy sauce and toss to combine; season with salt and pepper.
This frittata is an excellent way to use and enjoy the bounty of greens we got in the share this week. It's also extremely versatile – feel free to use whatever cooking greens you have on hand, and flavour it how you like with different spices and cheeses. Sauteed mushrooms would also be an excellent addition.
- 1 full bag of beet greens, roughly chopped
- 1 full bag of baby kale, roughly chopped
- turnip greens from two turnips (or more), roughly chopped
- 12 eggs
- 1/2 cup crumbled feta
- 1 tsp paprika
- 1/4 tsp ground turmeric
- salt to taste
- ground black pepper to taste
- halved cherry tomatoes (optional)
Preheat oven to 350.
Start by lightly cooking all of the greens in a large pan with a bit of butter. Cook until brightly green and then remove from heat, about 2 minutes.
Beat eggs and spices in medium bowl and set aside. Grease a 9×13 inch baking dish.
Transfer greens into baking dish. Pour over egg mixture, and gently stir to combine. Top with feta and cherry tomatoes.
Bake in oven until fully cooked through, about 30-40 minutes. Let rest for 10 minutes.
Slice and serve with kohlrabi bacon hash or a fresh lettuce salad.