For the longest time, I never knew the English word for this “vegetable fruit.” Come to think of it, there are still many varieties of vegetables and fish that I only know how to say in Cantonese. Isn’t that funny? It wasn’t until I was taking a stroll in a farmers market when I saw those funny green globes with stems growing out of it and realized, “vegetable fruits” = kohlrabi! Well, I didn’t know how to pronounce the word the first time I saw it, mind you, but I got around to that eventually. If you remember my post on radish greens, you’ll know that I try to be resourceful with the vegetables I get at the farmers market. Often times, bunches of beets are sold with their greens attached, and I often get the question from family and friends about how to prepare beet greens. My default answer is always to treat beet greens like swiss chard. Anything you can think to include swiss chard in, beet greens should work also. For this dish, I decided to use the greens from a handsome bunch of beets, chopped it up, and mixed it into the risotto for an extra dose of vegetables.
