Kohlrabi

Sautéed Kohlrabi

slice thinly, saute in butter with garlic

Kohlrabi Greens

Greens from 5 kohlrabi bulbs, stalks removed
½ tsp turmeric
½ tsp cumin
salt and freshly cracked black pepper to taste
½ cup chicken or vegetable stock
2 teaspoons butter
dash of chili powder
¼ Spanish onion, chopped finely
2 cloves of garlic, peeled and smashed
Wash leaves in cold water. Cut leaves perpendicular to the spines into about 1-inch ribbons. In a sauté pan, sauté onions in butter until soft. Add smashed garlic and sauté until fragrant. Add kohlrabi greens, stock, cumin, turmeric, chili powder, salt, and pepper, and a little more butter, if desired. Cover and wilt the greens on a simmer (stirring occasionally), about 20 minutes or until ribbons are soft. If you haven’t made collard greens or chard this way before, you may be surprised by how much the greens shrink. If needed, add more stock or water to keep greens from sticking to the bottom.



Kohlrabi and Apple Slaw

1/4 cup cream

1 tablespoon fresh lemon juice

1/2 tablespoon good mustard

1/2 teaspoon sugar

Salt & pepper to taste - go easy here

Fresh mint, chopped

1 pound fresh kohlrabi, trimmed, peeled, grated or cut into strips

2 apples, peeled, grated or cut into strips (try to keep equivalent volumes of kohlrabi:apple)

Whisk cream into light pillows. Stir in remaining dressing ingredients, the kohlrabi and apple. Serve immediately.

Spicy Kohlrabi Greens

If you’re a fan of collard greens and swiss chard, there’s no reason to toss kohlrabi leaves into the compost.

Greens from 5 kohlrabi bulbs, stalks removed

½ tsp turmeric

½ tsp cumin

salt and freshly cracked black pepper to taste

½ cup chicken or vegetable stock

2 teaspoons butter

dash of chili powder

¼ Spanish onion, chopped finely

2 cloves of garlic, peeled and smashed

Wash leaves in cold water. Cut leaves perpendicular to the spines into about 1-inch ribbons. In a sauté pan, sauté onions in butter until soft. Add smashed garlic and sauté until fragrant. Add kohlrabi greens, stock, cumin, turmeric, chili powder, salt, and pepper, and a little more butter, if desired. Cover and wilt the greens on a simmer (stirring occasionally), about 20 minutes or until ribbons are soft. If you haven’t made collard greens or chard this way before, you may be surprised by how much the greens shrink. If needed, add more stock or water to keep greens from sticking to the bottom.

Simple Sautéed Kohlrabi

1 pound kohlrabi, leaves included

2 Tablespoons butter

3 Tablespoons olive oil

1/8 Cup water

1 Tablespoon fresh lemon juice

Salt and pepper

Trim leaves from the bulbs, remove the stems, then pile the leaves on top of each other and roll them like a cigar. Shred the leaves in 1/4 inch slices across the roll. Set aside.

Peel kohlrabi to remove fibrous skin and cut the root end off the bulbs using a sharp paring knife. Then cut the bulbs into 1/8 inch slices, stack the slices and cut into 1/8 inch matchsticks (julienne strips).

Put 1 Tablespoon each of the oil and butter in a frying pan over medium high heat. Add the leaves and toss to coat with the butter and oil. Add the water and sauté until the leaves are tender, but not mushy.

Add the lemon juice, toss to incorporate, and then remove leaves to a serving dish and cover.

Return the pan to the heat, set at medium low and add the remaining butter and olive oil. When the butter has melted, add the kohlrabi sticks and stir and sauté until the kohlrabi is tender, and not too crunchy. Add salt and pepper to taste, pile on top of the leaves and serve immediately. Serves 2 – 3

Sautéed Kohlrabi

1 ½ lbs kohlrabi, thickly peeled

1 ½ tbs butter

2 cloves garlic smashed

salt and pepper

2 tsp minced fresh dill

Halve each kohlrabi vertically then cut each half into thick wedges. Melt butter in a large skillet add the kohlrabi and garlic, season with salt and pepper. Cover and reduce the heat to med low. Cook 10-12 minutes, until tender. Stir in the dill.