I'm making a beans and greens dish to eat for lunch the next couple days.
I need a seasoning suggestion. Here's what I did so far:
Cooked black-eyed peas til soft and added salt.
Sauteed onions in bacon grease.
Added chopped white chard stems, kohlrabi bulb chunks, vegetable broth and cooked until until tender.
Cooked kohlrabi greens and chard greens separately.
Mixed it all together.
This is the first time I've used kohlrabi. The delicious kohlrabi clashes with the black-eyed peas -- in both taste and texture. It's two kinds of unctuous. Is there something I could add that would balance it? I'm thinking lemon juice.
In hindsight, I think white beans would have been much nicer with kohlrabi.