Braised Kohlrabi The assertive flavor of kohlrabi holds up well to spicy preparations. Makes 8 servings.
	Ingredients: A good-size bunch kohlrabi with greens attached, about 3 pounds 1 tablespoon peanut oil 1/2 teaspoon each cumin and yellow mustard seeds 1 tablespoon chopped garlic 1 small jalapeno or other hot pepper, seeded and minced 1/2 cup Chicken Stock or water Kosher salt and freshly ground black pepper to taste
	Instructions: 1. Discard any yellow or badly withered greens from the kohlrabi and cut off most of each stem. 2. Stack the leaves, then roll them in cigar-like fashion and cut across into thin strips, 1/4 to 1/2 inch wide. 3. Put greens in a basin of cool water to remove grit. 4. Drain in a colander. 5. Peel and cut kohlrabi into 1/2 inch dice and add to the greens. 6. Put oil in a wok over medium heat. 7. Add cumin and mustard seeds and stir a few seconds until mustard seeds begin to pop. 8. Add garlic and jalapeno and stir a minute or two until garlic turns light golden. 9. Add diced kohlrabi, greens, stock, and salt and black pepper to taste. 10. Toss, cover, and reduce heat to medium-low. 11. Cook, tossing once or twice, about 20 to 25 minutes or until kohlrabi is tender. 12. Add a bit more liquid if needed.

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