Kohlrabi/Turnip, Kohlrabi Greens, Carrot and Potato Curry

I don't usually use the Turnip Greens.Into in the garbage bin it used to go.. But seeing how other bloggers are making use of the pith, seeds and rind to make exotic stuff I realized that I shouldn't be wasting edible stuff like the greens on the Turnips and Radishes. Plus wanted to come up with something fancy too. After making this curry I realized 2 things - 1.Why didn't I do it sooner? 2.Turnip greens taste pretty much like Collard Greens which is one of my favorite green. Since this was my first time, I didn't want to take a risk by just using Turnip and its greens alone. So added potato and carrot cause in my opinion, one can't go wrong with a dish that comprises of carrot and potato. I served this delicious curry on a bed of Citrus-y Lime Rice and a glass of POM juice.To make the lime rice, I simply followed this Lime Rice procedure sans the Broccoli.

Seeing how Turnip Greens taste similar to the Collard Greens, I plan on making the Kenyan Sukuma Wiki and Collards and Cottage Cheese Stuffed Mushrooms with Turnip Greens in the near future.Wish me luck!

Ingredients:

• 1 Medium Kohlrabi/Turnip, peeled and cut into chunks
• 1 Medium Bunch Kohlrabi Greens (= 4 Packed Cups of Chopped Kohlrabi Greens)
• 1-2 Medium White or Yukon Gold Potatoes, cut into chunks with skin-on
• 4 Medium Carrots, peeled and diced
• 1 Tbsp Creole Seasonings
• 1 Tbsp Coriander Powder
• 1 Tsp or More/Less Black Cracked Pepper
• 3 Tbsp Olive Oil
• Salt for Taste

Procedure:

• Fry the cut Turnip, carrot and potatoes in 3 tbsp of Olive Oil until they are "well" browned.

• Add the chopped Turnip Greens and saute until they are coated with oil.

• Sprinkle the creole seasonings, pepper, coriander powder and little salt. Sprinkle some water and cook for 12-15 minutes. The Turnip greens are tough and take longer to cook.

• Some 15 minutes later the green would have turned darker and more tender to the bite. Add more pepper or salt, if needed. 

• Serve it on a bed of Citrus-y Lime Rice.

Enjoy!