Sautéed Kohlrabi (with the greens)
2-4 Servings
Total time: 40 min
Adapted from It’s a Veg World After All
This delicious kohlrabi dish uses the whole plant (the bulb and leaves), it’s all pan fried in one skillet, and comes together quickly while still packing a ton of flavor from ingredients you probably already have on hand. What’s not to love in this vegan side dish.
Ingredients
2 Tbsp olive oil
1-2 pounds kohlrabi - green or purple; about 2 medium bulbs/1 large peeled and diced
½ onion - about ¾ cup diced
3 cloves garlic or one stalk green garlic - minced
2 tsp lemon zest - from about 1 lemon
¼ to ½ tsp red pepper flakes (or Gateway Farm dried pepper mix)
1 tsp dried or 2 tsp fresh thyme
2 cups chopped kohlrabi greens
Salt to taste
Instructions
Prepare the kohlrabi. Slice off the root, stems, and greens. Remove leaves from stems, and chop the greens into pieces and set aside. Use a paring or chef's knife to remove the outer skin on the kohlrabi bulbs. Then, cut them into cubes. See How to Peel Kohlrabi for tips.
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 a few tablespoons of water, vinegar 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!
Notes
Keep leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in the microwave or a skillet until warmed through.
Play with other herb and spice combinations to match your main dish and/or protein of choice.
