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.

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.

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.

\

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

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.

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. 🙂