Braised Kohlrabi Leaves & Bok Choy with Buckwheat Soba and Okra

I had stashed away some of the smaller, torn-up kohlrabi leaves after using the big ones for the Stuffed Kohlrabi Leaf Dolma Bites. These bits and pieces of kohlrabi leaves along with some bok choy leaves, plus a splash of Zenjiang vinegar and vegetable stock came together for braising.

Simply heat a teaspoon of sesame oil in a pan, add 3 cups of packed leaves and 3 cloves of crushed garlic, turn them around till lightly golden all around, add a teaspoon of Zenjiang vinegar (a little goes a long way!) and a cup of vegetable stock, cover and cook till greens are tender. Fish out the greens and reduce the liquid, if any, to pour over the greens when serving.

Some okra, onions, and tomatoes came together with Braggs Liquid Aminos and Sambal Oelek for the warm okra side.

Served at room temperature with cold soba noodles, this is a wonderful summer dish for a weeknight evening that comes together very quickly.