Kohlrabi Greens – a Work in Progress

I promised that I would include the good, the bad and the ugly….well, let’s call this one a “good start”.

I like to use as many parts of each plant as I can.  So when I learned you can eat the leaves of the kohlrabi, I was pretty excited.  I started searching for recipes.  I was thinking a saute, similar to what I do for kale, would be good.  But they seemed a bit tougher, more like collard greens, so maybe they needed some boiling first.

kohlrabi greens

I found a recipe for kohlrabi greens with toasted sesame oil and soy sauce from the Ivy Manning collection on Culinate, Inc.  Sounded good so I tried it, and it turned out to be pretty good.

Step 1.  Cut the leafy part of the greens from the stems.

kohlrabi greens 1

Step 2. Cook them in boiling water for 1 – 3 minutes until they are tender (mine took 3 minutes).  Drain and squeeze out the extra pater with a spatula.  I think they are quite pretty.

kohlrabi green 2\

Step 3. Toss with a little (1 tsp) sesame oil and soy sauce to taste.  Sprinkle with sesame seeds. Enjoy!

kohlrabi greens 3

This time they were a side dish with skillet hash browns and eggs.  They went very well with the eggs, that may be a combo worth building on.

kohlrabi greens 4

This was good, not great, but good.  And so very healthy.  I will definitely make kohlrabi greens whenever I grow kohlrabi.  Next  time I may try cooking them less in the water, then sauteing them with garlic.  Perhaps then a toss with the soy sauce and sesame oil.  We shall see.  Each time I make them I will make adjustments until I find the approach that tastes best.  That adventure is what makes cooking what I grow fun. 🙂

4 Comments Add yours

  1. djdfr says:

    That sounds good. I thinned out my kohlrabi, but I gave them to the chickens.


    1. The kohlrabi or the greens?


      1. djdfr says:

        The whole plant.


  2. Chickens like kohlrabi?


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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