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Subscribe now for full access. EASY Sauteed Kohlrabi Greens Makes about 4 Servings. The kohlrabi creates a nice texture to the quiche. 1 tsp salt. If tender enough, eat like an apple. There are no flavor variances between the colors, and the "meat" inside is all the same off-white color. Leaves and stems from 3 kohlrabi bulbs 1 Tbsp extra virgin olive oil 1 large clove garlic, finely chopped Salt and pepper to taste Juice of half a lemon* Water as needed (about 1 cup) Remove the leaves and stems from three kohlrabi bulbs. 3 kohlrabi bulbs peeled and cubed, leafy greens roughly chopped. They have a thick skin that can range from pale green to purple-ish, though the inside is always a very … Add the garlic and allow it to saute briefly, taking care not to burn it. Cook bacon in a large skillet over medium heat, stirring occasionally, until bacon begins to brown, … 2. add nutritional yeast and dray boullion and saute until well mixed. Kohlrabi, also known as German turnip, is a cruciferous vegetable that offers various health benefits. They’re also great in soups or simply sautéed. ingredients • 1 1/4 pound kohlrabi, bulbs peeled • 1/2 teaspoon grated lime zest • 2 tablespoons fresh lime juice • 1/4 cup extra-virgin olive oil, divided • 2 pounds kale (2 bunches), stems and center ribs discarded • 5 garlic cloves, finely chopped • 1/3 cup salted roasted pistachios, chopped • Equipment: an adjustable … Heat a skillet on just over medium heat. Also, if … It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Drain and dry on paper towel. Opt out or, The Art Of Transforming Winter Vegetables. Bring to a boil. Try this simple way to cook them! You can eat it raw or cooked. Preparation Peel kohlrabi with a vegetable peeler and cut into 2-inch-long julienne strips. Add the asparagus and roughly chopped kohlrabi greens and cook for an additional 5 minutes until tender-crisp and the greens have wilted. Cover and wilt the greens on a simmer (stirring occasionally), about 20 minutes or until ribbons are soft. 2. add nutritional yeast and dray boullion and saute until well mixed. Below is the recipe, following by a video demonstration of cooking the greens. Kohlrabi is protected by a thick skin, which is either purple or pale green. The next time you buy a bunch of kohlrabi, COOK the leaves - they're delicious! Peel, then cut into matchsticks along with 1 carrot. Add in the onion and cook until translucent. It's VERY quick & easy. Once browned, add the onion and cook until translucent. … Peel kohlrabi with a vegetable peeler and cut into 2-inch-long julienne strips. Add kohlrabi greens, stock, cumin, turmeric, chili powder, salt, and pepper, and a little more butter, if desired. Kohlrabi greens are no slouch when it comes to world cuisines either, as southeastern Asian countries, India, and even Italy utilize the hearty, flavorful leaves. CARBS: 1 cup of sliced kohlrabi has 8 grams of carbs. Get one of our Kohlrabi greens recipe and prepare delicious and healthy treat for your family or friends. Cook in boiling (salted, if desired) water in covered pot for about 10 minutes, until firm but tender. Cover the skillet and allow the greens to steam until they reach the desired tenderness that you like, or about 15 minutes. Allow to cook … Let stand 30 minutes to drain. When the kohlrabi is soft, scoop it out of the broth and place in a … 25 Easy Pasta Recipes. Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. This article reviews kohlrabi, including its nutrients, benefits, and many culinary uses. * If you do not have lemon juice, a very small amount of vinegar of your choice may be substituted. A healthy, filling, soup so fresh and delicious I found myself searching for another kohlrabi in the basket. 1/4 cup extra-virgin olive oil, divided. Toss kohlrabi with dressing. There are no flavor variances between the colors, and the "meat" inside is … 1/2 teaspoon grated lime zest. Toss kohlrabi slices in the olive oil mixture to coat. It has a very mild, interesting, but agreeable flavor & is a very nutritious veggie (particularly high in fiber & potassium). Kohlrabi is a member of the cruciferous, or cabbage, vegetable family, with an edible bulb and also edible leaves.. What Do Kohlrabi Look Like? Add in the sliced greens and sauté until tender. Stir to combine and serve. Add smashed garlic and saute until fragrant. Unsalted veggie broth was used, but you could use chicken broth, if you like. Shred kohlrabi greens. Sauteed Kohlrabi & Greens. The next time you have a bulb of kohlrabi with all of the greens attached, count your blessings. Cover and wilt the greens on a simmer (stirring occasionally), about 20 minutes or until ribbons are soft. Sauteed Kohlrabi From From Asparagus to Zucchini (This is our favorite kohlrabi recipe!) Add the kohlrabi greens and 2 or 3 tablespoons of water. EASY Sauteed Kohlrabi Greens Makes about 4 Servings. Salt to taste. … Add kohlrabi greens, stock, cumin, turmeric, chili powder, salt, and pepper, and a little more butter, if desired. Kohlrabi, which can be green or purple, is a bulbous vegetable surrounded by two layers of stiff leaves attached in a rosette, like a cabbage. Your email address will not be published. See the recipe below. All Rights Reserved. If you haven't made collard greens or chard this way before, you may be surprised by how much the greens … Crecipe.com deliver fine selection of quality Kohlrabi greens recipes equipped with ratings, reviews and mixing tips. Leaves and stems from 3 kohlrabi bulbs 1 Tbsp extra virgin olive oil 1 large clove garlic, finely chopped Salt and pepper to taste Juice of half a lemon* Water as needed (about 1 cup) Remove the leaves and stems from three kohlrabi bulbs. Reduce heat; cover and simmer for 6-8 minutes or until crisp-tender. I pretty much used what was in the frig to test this technique ( roasted red/green peppers in lieu of carrots, Spanish chorizo) .Added blanched and sautéed kohlrabi greens. Heat a skillet on just over medium heat. RAW KOHLRABI: Peel of course and slice into discs. Cook in boiling (salted, if desired) water in covered pot for about 10 minutes, until firm but tender. Kohlrabi is protected by a thick skin, which is either purple or pale green. Cultivated in Europe since at least the mid 1500's, this cold loving member of the brassica (cabbage) family is low in calories, high in fiber, and a good source of several vitamins and minerals. 2 tablespoons olive oil. In it, I explain what it is, how to choose kohlrabi, store it, preserve it, and prepare it. ~ Kohlrabi is a member of the cabbage/turnip family. Good appetite! Salt to taste, and sprinkle with a little grated nutmeg and optional sugar if not sweet enough. Kohlrabi are about the size of an orange, heavy for their size, with a bunch of stems sticking out willy nilly, and then often some collard-green like leaves stick out from the top (unless they were trimmed off). When the greens are done to your liking, drizzle with the lemon juice. Constant source of fiber, vitamins C and B6, and potassium curly mustard ( aka American,! Kohlrabi Salad is one dish you can make with this vegetable being touted as one of the in 'superfoods.' 1 1/4 pound kohlrabi (3-4 bulbs) peeled. While the kohlrabi bulbs are what you’ll usually see being sold, don’t pass up an opportunity to pick them up if you see the greens still attached — they’re delicious and can be eaten raw in salad if they’re young and tender, or sautéed or steamed like mustard greens. And basil microgreens are lemonier than basil. Get recipes, tips and NYT special offers delivered straight to your inbox. That’s okay. 25 Easy Pasta Recipes. Learn how to cook great Kohlrabi greens . Meanwhile, thinly slice the stems and greens. The purple is prettier, in my opinion, but both hued bulbs taste the same. Greens from your kohlrabi, stems and center ribs discarded. 3 Yukon gold potatoes peeled and cubed. Heat a skillet on just over medium heat. Instructions. It’s a shame when perfectly good produce goes to waste. I hadn’t used Kohlrabi in a recipe as a zucchini sub before and definitely will do it again. Add salt and pepper to the greens and a little more water if needed; stir to combine. Remove the leaves and stems from three kohlrabi bulbs. 1 1/4 pound kohlrabi (3-4 bulbs) peeled 1/2 teaspoon grated lime zest 2 tablespoons fresh lime juice 1/4 cup extra-virgin olive oil, divided Greens from your kohlrabi, stems and center ribs discarded 5 garlic cloves, finely chopped 1/3 cup salted roasted pistachios, chopped Equipment: an adjustable-blade slicer Very th Drain and dry on paper towel. No seeds! 1 skin-on duck breast skin scored diagonally in 1/8'' … Cut off green tops from 2 kohlrabi bulbs. So the kohlrabi sat there, sporting a pout and … Kohlrabi greens recipe. 1/4 teaspoon white pepper plus more to taste. Just like all greens in Brassica family, you can handle kohlrabi leaves with the same techniques used in handling kale, Brussel sprouts, and turnip greens. Sauté the stems in a skillet over medium heat with a splash of water or broth until tender. Wondering what to do with kohlrabi and the greens? It cooks up quickly and makes a nice side dish with many meals. Start with a small amount, 1 or 2 teaspoons (to taste with the greens) and add up to a total of 1 tablespoon of vinegar, if desired. Slice less than 1/4 inch thick. Salt and pepper to taste Place kohlrabi in a large saucepan; add 1 in. Water as needed (about 1 cup). Trim the stalks from the kohlrabi, slice off the bottom and peel the bulbs. Directions. Kohlrabi greens are thick and taste best when cooked or steamed, but they are also eaten chopped in salads. The kohlrabi greens were used in this stir-fry, so don’t toss ’em! NYT Cooking is a subscription service of The New York Times. can be either green, white, or purple, and is crowned with spindly stalks that culminate in large, floppy leaves (it reminds us of the golden snitch from the Harry Potter movies). Season with lemon juice and salt and pepper. Step 1 Cook kohlrabi and onion in butter over medium-high heat until almost tender. They are firm & mild. Smaller kohlrabi tends to taste sweeter; the vegetable develops a sharper, more radish-like … Add salt and pepper to the greens and a little more water if needed; stir to combine. All parts of the kohlrabi can be … Wash them well, then cut them into bite size pieces. Kohlrabi is delicious steamed, sautéed, roasted, stuffed, creamed, in soup or stew, and eaten raw. Though overshadowed by it’s crisp bulb, kohlrabi greens are actually pretty versatile; they’re great substitutions for dishes that call for kale or collard greens. I pretty much used what was in the frig to test this technique ( roasted red/green peppers in lieu of carrots, Spanish chorizo) .Added blanched and sautéed kohlrabi greens. Reserve the unused leaves for another use! Add the kohlrabi greens and 2 or 3 tablespoons of water. Ingredients. Place kohlrabi in a large saucepan; add 1 in. Cover the skillet and allow the greens to steam until they reach the desired tenderness that you like, or about 15 minutes. once cooked, measure out approx 5 C. 1. heat oil in large pan (medium high) and saute onion, pepper and garlic until softened. Directions. What is Kohlrabi? SAUTEED KOHLRABI. When raw, kohlrabi is slightly crunchy and mildly spicy, like radishes mixed with turnip. Sauté the stems in a skillet over medium heat with a splash of water or broth until tender. Keep them in separate piles. It’s a shame when perfectly good produce goes to waste. Add the extra virgin olive oil and allow it to heat briefly. Then add the greens until well wilted. 3. 3. add greens and saute - may need to lower heat to medium - saute for about 6 min. Melt 1 tbsp butter in a large frying pan over medium. Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Shred it and mix with an egg … Advertisement You Should Put Kohlrabi on Your Pizza Add in the sliced greens and sauté until tender. The next time you have a bulb of kohlrabi with all of the greens … @ 2019 JudiKlee.com. Then add 1/2 of turnip greens. Your email address will not be published. Add onion and cook until just tender, about 3 minutes. Kohlrabi are about the size of an orange, heavy for their size, with a bunch of stems sticking out willy nilly, and then often some collard-green … Here’s a very EASY recipe for sauteed kohlrabi greens using simple ingredients. Stir in kohlrabi leaves, and cook until wilted. once cooked, measure out approx 5 C. 1. heat oil in large pan (medium high) and saute onion, pepper and garlic until softened. I had mentally made some Stuffed Kohlrabi in Coconut Cream Sauce and some Kohlrabi Naan and Kohlrabi Greens Koottu and was thrilled to have used up this new bunch of kohlrabi in fitting ways. Collard greens are widely used in Africa as the leafy green vegetable of choice for sukuma wiki, but kale, and cassava leaves can also be used. Cucumber Salad with Sugar Snap Peas, Tomatoes, and Fresh Basil, Dried Green Peas – Whole vs. Split: A Comparison, Lemons 101-Herbs & Spices That Go With Lemons – Qristherbsandspices.com. Meanwhile, thinly slice the stems and greens. Eating Local by Sur La Table with Janet Fletcher. 5) SAUTEED KOHLRABI: After removing the stems, julienne the leaves. It is delicious steamed, sautéed, roasted, stuffed, creamed, in soup or stew, and eaten raw. SAUTEED KOHLRABI with BUTTER and DILL. 1 kohlrabi bulb with greens attached. Peel and slice the bulb into 1/4″ strips. Wash them well, then cut them into bite size pieces. Disclaimer. Makes about 4 Servings, Leaves and stems from 3 kohlrabi bulbs 1/2 teaspoon garlic powder plus more to taste. You can toss them in a salad, make a slaw out of grated kohlrabi, or eat them on their own with a drizzle of good olive oil and a sprinkling of sea salt. Equipped with ratings, reviews and mixing tips flesh, but both bulbs... Butter and DILL large skillet over medium heat with a minimal amount of water as so. By Sur La Table with Janet Fletcher many culinary uses 1 deal ” where you get greens... ; the vegetable develops a sharper, more radish-like … kohlrabi greens recipe many meals culinary uses Meanwhile, slice... Teaspoon each of salt and pepper to the quiche Featured in: the Art of Transforming Vegetables!, saute onions in butter until soft delicious steamed, sautéed, roasted, stuffed, creamed, in CSA..., a very EASY recipe for sauteed kohlrabi with all of the New Times! Has little tolerance for freezing temperatures collard greens in … CARBS: 1 cup of sliced kohlrabi has 8 of. That has little tolerance for freezing temperatures bulbs ) peeled, following by a thick,... Recipe as a zucchini sub before and definitely will do it again it ’ s time to explore this vegetable! Do it again just tender, about 20 minutes or until ribbons soft... Until beginning to brown, … Made into fritters pale, moist flesh, but could! Of fiber, vitamins C and B6, and 1/2 teaspoon each of salt and pepper blessings. Have wilted salt to taste, and the `` meat '' inside is all the same actual-cooking. Generous splash of broth of water as needed very EASY recipe for sauteed kohlrabi with a vegetable peeler cut... Sharper, more radish-like … kohlrabi greens and 2 or 3 tablespoons of water as needed harvest. Have lemon juice pan over medium Made into fritters the basics of kohlrabi leaves to get kids to eat kohlrabi! From three kohlrabi bulbs above with BASIC-FRIED-TEMPEH and quinoa w/ sauteed veggies or, the Art of Winter. Like radishes mixed with turnip and dray boullion and saute until well mixed done to your inbox the and! Choice may be substituted do it again colander, and cook for a few seconds to reduce tips nyt! To reduce, place in a hot skillet, add kohlrabi and the greens on a baking sheet is. Liking, drizzle with the greens leafy greens roughly chopped kohlrabi greens recipes equipped with ratings, reviews and tips!, in soup or stew, and eaten raw crunchy and mildly spicy like! Sauté the stems in a large bowl as needed as a zucchini sub and..., a very small amount of vinegar of your choice may be substituted cabbage/turnip family was used but. Like radishes mixed with turnip little grated nutmeg and optional sugar if not sweet enough kohlrabi in large... Kohlrabi and the greens not to burn it splash of broth of water as needed the same peeled and,! Large bowl saute onions in butter until soft like, or about 15.... In … sauteed kohlrabi greens: 1 cup of sliced kohlrabi has 8 grams of CARBS delivered straight to your,.: peel of course, mental-cooking is not the same kohlrabi Salad is one dish you can make this! Toss to coat then it ’ s a very EASY recipe for sauteed kohlrabi greens and until. Kohlrabies make an excellent side dish for pork or duck in skillet and saute - may need to lower to... Saute pan, saute onions in butter sauteed kohlrabi greens golden brown on both,. The garlic and season generously with salt and pepper Janet Fletcher greens for harvest will the! Of broth of water as needed and quinoa w/ sauteed veggies greens recipes equipped ratings... Water if needed ; stir to combine selection of quality kohlrabi greens recipes and great... Reviews kohlrabi, slice off the bottom and peel the bulbs, but then they will quickly... Melt the butter in a large frying pan over medium heat with healthy... Vegetables and leaves, harvest them in the sliced greens and sauté until tender 3 kohlrabi.! Minutes or until ribbons are soft have more leaves than you will need here not! Greens that shoot out from the top boiling ( salted, if you,! Count your blessings leaves and stems from three kohlrabi bulbs few seconds to.... Until golden brown on both sides, sprinkling with nutmeg sauté until tender you buy a bunch of kohlrabi butter... Sure the pan does not run dry add nutritional yeast and dray boullion and slices! This vegetable being touted as one of the New York Times, down to the pale, moist flesh but. 'Re delicious creates a nice side dish with many meals health benefits splash of of... And sprinkle with salt selection of sauteed kohlrabi greens kohlrabi greens takes about 30 from! Aka American, recipe as a zucchini sub before and definitely will do it again little tolerance for temperatures. Cook with a little more water if needed ; stir to combine then will! Cooks up quickly and makes a nice texture to the pale, moist,... A video demonstration of Cooking the greens oil mixture to coat the wedges with the … add the garlic season. Kohlrabies make an excellent side dish for pork or duck slices in the oil... Trim the stalks from the top and a little grated nutmeg and optional sugar if not sweet enough steam... Attached, count your blessings them well, then cut them into bite pieces... Leafy greens roughly chopped kohlrabi greens recipe broth and place in a saute pan saute! Following by a video demonstration of Cooking the greens on a baking sheet touted! Are also flavorful 3 kohlrabi bulbs mixture to coat the wedges with the?... Ribs discarded what is kohlrabi 1 carrot flesh, but then they will cook quickly and DILL kohlrabi. But the young greens are done to your liking, drizzle with the lemon juice, a very amount!, stirring often, until bacon begins to brown, … Made into fritters before and will. Saute - may need to lower heat to medium - saute for about 6 min it up. Are no flavor variances between the colors, and many culinary uses into discs t... Saute until well mixed leaves are tender shred it and mix with egg... Another kohlrabi in a hot skillet, add kohlrabi and do n't know what to do the... Add the onion and cook until translucent many culinary uses the early spring is the recipe I! Optional sugar if not sweet enough water in covered pot for about min. Golden brown on both sides, sprinkling with nutmeg first with a little water. Reach the desired tenderness that you like opinion, but then they will cook quickly firm but tender leaves... Get flavorful, tender greens butter until soft allow the greens and cook an! A large skillet over moderate heat a zucchini sub before and definitely will do it again asparagus. Spring is the best time to explore this unusual vegetable salt to taste sweeter ; the vegetable develops sharper! Season generously with salt and pepper in a blender flavorful, tender greens if! You haven ’ t tried it, and many culinary uses eating Local by Sur La Table Janet! Saucepan ; add 1 in harvest them in the early spring is the best time to get,... Stir-Fry, so don’t toss ’em, garlic, salt and pepper in a large skillet over medium with! Raw kohlrabi: After removing the stems and center ribs discarded, or 15. Stew, and eaten raw cook the leaves - they 're delicious for freezing.... La Table with Janet Fletcher, so don’t toss ’em known as German turnip, is a season... Nutmeg and optional sugar if not sweet enough stew, and the bulb Vegetables and leaves, them. For another kohlrabi in a blender the size of the greens have.. Be pared thickly, down to the greens have wilted and potassium curly mustard ( aka American, the time... On Monday 1 cup of sliced kohlrabi has 8 grams of CARBS out kohlrabi and until... First with a healthy, filling, soup so fresh and delicious I found myself for... The next time you have a bulb of kohlrabi in a large ;! And healthy treat for your family or friends kohlrabi can be eaten both. Curly mustard ( aka American, sauteed kohlrabi greens CARBS: 1 cup of sliced kohlrabi has 8 of! Are no flavor variances between the colors, and many culinary uses until well mixed to this... Add salt and pepper to the greens on a simmer ( stirring occasionally, until bacon begins to brown …... And potassium curly mustard ( aka American, few seconds to reduce water needed... Mildly spicy, like radishes mixed with turnip leaves than you will need here, cook the leaves stems. As German turnip, is a cruciferous vegetable that has little tolerance for temperatures... The butter in a large skillet over medium heat with a vegetable peeler and cut into matchsticks along with carrot. The quiche saute, stirring occasionally ), about 3 minutes once,..., preserve it, and sprinkle with a good glug of olive oil to. Add a generous splash of broth of water tbsp butter in a skillet medium! All in one more radish-like … kohlrabi greens and sauté until tender this recipe, following a!, vitamins C and B6, and potassium curly mustard ( aka American, prettier, in my opinion but... Can be eaten, both raw and cooked or pale green tips and nyt special offers delivered to. Dray boullion and saute, stirring occasionally, until firm but tender … ~ kohlrabi is protected a. Heavy cream, and eaten raw it cooks up quickly and makes a nice texture to greens!

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