Sautéed Kohlrabi (with the leaves!)
Here is a great way to use the whole kohlrbai plant: leaves, bulb, everything. If you only end up with 1 kohlrabi, cut the recipe in half!
Adapted from Its a Veg World After All
Ingredients
3 tablespoons extra virgin olive oil
2 bulbs kohlrabi – green or purple with greens
½ large onion – about ¾ cup diced
3 cloves garlic – minced
½ large onion – about ¾ cup diced
3 cloves garlic – minced
2 teaspoons lemon zest – from about 1 lemon
¼ to ½ teaspoon red pepper flakes
½ teaspoon dried thyme
Salt – to taste
Instructions
- Prepare the kohlrabi. Slice off the root, stems, and greens. Chop the greens into pieces and set aside. Peel the kohlrabi bulbs. Then, cut them into cubes.
- Warm the olive oil in a large skillet over medium heat. Add the prepared kohlrabi and diced onion to the skillet. Cook for 15 minutes, stirring occasionally, until the kohlrabi softens.
- Stir in the minced garlic, lemon zest, red pepper flakes, and thyme. Cook for 1 to 2 minutes.
- Add the chopped kohlrabi greens to the pan. Cook for 4 to 6 more minutes, stirring occasionally, until wilted. Since kohlrabi greens can be tough, you can add ½ cup of water or broth to the skillet while they cook if desired. It will steam off while they cook and soften them. Season with salt to taste.
- Remove from heat, serve, and enjoy!
