Braised Kohlrabi Greens with Garlic and Chives

Tonight was pork chop night, and to accompany the chops I turned to the kohlrabi greens. The greens are rather tough and bitter in raw form, similar to collards, so it seemed best to treat them the way I would collards and go for a slow braise.  For flavoring, I cooked them with garlic and then used the entire bunch of chives from this week's share to add a mild onion flavor at the end .  The result was quite nice, the bitterness of the raw greens mellowed down to just a hint and allowed the more pleasant flavors of the dish to be heard.  This was also a great way to use up all the chives, which would otherwise have languished in the fridge, being slowly picked apart for garnish and other small uses.

Share contents used:
Kohlrabi greens
Chives

Ingredients:
1 tbs olive oil
3 cloves garlic, minced
1 bunch kohlrabi greens, stems removed, chopped. (about 6 cups)
1 1/2 cups chopped fresh chives
Salt and pepper

Preparation:
Heat the olive oil in a large pot over medium heat.  Add the garlic and cook for 1 minute, being careful not to burn.  Stir in the kohlrabi greens plus a quarter cup of water, cover and simmer over low heat until the greens are soft, about 10 minutes. Taste to ensure the greens are softened to your liking and then remove from the heat and stir in the chives.  Season to taste with salt an pepper.