Sunday, June 19, 2011
I planted a big size Kung Pao chili pepper plant this morning despite the running nose and mild headache I had since friday. Luckily the weather is cooler. The weatherman is calling for some rains today. After cleaning out the dried leaves on the tomato plants, I saw 2 of my purple kohlrabi are ready to be picked. If I keep it longer in the garden, the bulb might hardened. I also grow collard greens in my garden and some of the outer leaves seems ready to be harvested.
I carefully inspecting the under leaves to make sure I didn't bring any slugs or any insects eggs home with me. I washed the collard greens and the kohlrabi many times. Then I cut out the kohlrabi big leaves. I use the kohlrabi leaves in my collard greens recipe.
12 pieces collard greens leaves
10 pieces kohlrabi leaves
2 cups chicken stock
1 cup water
1 tablespoon Mrs. Dash herb blend
1 cube of anchovies(optional)
4 pieces bird eye hot pepper (optional)
Cut the greens into bite size.
In a big pot, add chicken stock, water, mrs.dash, anchovies and hot pepper. Bring it to a boil.
Once boil, add all the greens.
Cook for another 10 minutes on medium low.