Recipe for a Delicious Kohlrabi Greens Sidedish

This recipe for a delicious kohlrabi greens side dish is a healthy addition to any meal. Many health conscious people think about kale or spinach when they think about healthy greens. Very few have considered kohlrabi! Utilizing the whole kohlrabi shows off its versatility. The white inner part of the vegetable as well as the greens are editable. Packed with benefits such as helping to improve the digestive system, some have had its help in weight loss goals and helping boost the immune system.

It is ideal to grow them in a garden, but you may purchase them in the produce department of a grocery store or get them fresh from your local farmers market. If you are growing them in your garden, start by cutting it out of the garden at the base, and trimming off all of the leafy greens. I like to put my greens into a nice vase or tall glass until I’m ready to use them. Not only to help keep them fresh until you cook them, but also because they look pretty!

There are a couple of different varieties of kohlrabi. You’ll see photos of purple and green in these pictures. They are Azur (purple, and Kossak varieties. I tend to pick the smaller bulbs as they tend to be a little sweeter. However, many I’ve picked up that are larger at the farmers market, of the Kossak, have been just fine and delicious.

You may also store them in the refriderator for a day or two. The leaves tend to wilt quicker than in the vase, but the bulbs store just fine in the vegetable crisper for a couple of weeks or more.

Preparing this Delicious Recipe for Kolrabi Greens Sidedish

Remove the stems by holding onto the leaves and hold on to the stem, tearing upward. Or, you can simply cut the leaf away from the stem. You may chop the leaves really small and sprinkle onto a salad or into a soup. It is delicious, nutritious and brings color in food.

If you’d like to eat it cooked, there are many ways to cook it. Preheat a cast iron pan (ideally) or any fry pan. Add butter, garlic and onion to the preheated pan. Saute for a min or two, and then begin to add chopped kohlrabi leaves. Sprinkle on additional seasonings after about 5 minutes of the cooking.

Many people would rather have them chopped in smaller pieces than what is showing here, but feel free to play around with the texture of your cooked kohlrabi.

Equipment list:

Cast Iron Pampered Chef

Weck Jars

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Other ideas:

Try these seeds that are non-GMO, heirloom and organic!

Seed pods if you do not want to start in loose dirt

Worm Castings

Gardening Gloves

Another fun garden organizational tool!