Thursday, May 19, 2011

Kohlrabi Greens

The sweetest, crispiest organic kohlrabi can be found at Fred Meyer these days.  I'm hoping to see it at the farmer's markets this year.

In the meantime, we've been enjoying it raw, peeled and sliced, sometimes as a great chip stand-in with guacamole.  It can also be shredded and used in salads, adding an interesting, fresh flavor kind of like a cross between cabbage, turnips and broccoli.

Normally, I discard the leaves and store the Sputnik bulbs in the fridge 'til ready to use them.  But the last couple of bunches had leaves that looked perfectly fresh and tantalizing, so I washed them, sliced them, and have been cooking with them ... and they are wonderful! 

Kohlrabi greens are closest to kale when it comes to cooking time ... they're not as tender as beet greens, but are more tender than collards, which need to boil for an hour.  Just wash the leaves, rip out the thicker parts of the stem, slice the leaves thinly, and saute for 10 to 15 minutes with onions, garlic, crushed red pepper ... or even apples or tomatoes and herbs.  Voila!  A new green!


  1. I was really into kohlrabi last summer, though I don't think I tried cooking the leaves (or maybe they had been removed pre-market, hmmm). You've inspired me to try them this year, especially since I've rarely met a leafy green I didn't love :)

  2. Normally the leaves don't look that appetizing, but these did. Recently I heard of people preparing carrot greens to eat ... umm, not there quite yet!

  3. Thank you for your words as to whether or not a person could eat Kohlrabi leaves. The bunch I purchased had the most healthy and fresh looking leaves and I wondered if it was safe to eat the leaves. I really appreciate your comments about you eating your leaves and how you prepared them. Thank you so very much!!!!

  4. I hope your kohlrabi greens turn out to be a dish you enjoy. I think the key is in cooking them long enough so they're tender, and seasoning them in a way you like!