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. 🙂