Sauteed Kohlrabi (with the leaves)
itsavegworldafterall.com
serves 2-4 If you’re wondering how to cook kohlrabi, this easy sautéed kohlrabi recipe is a delicious vegan side dish and a great way to use edible kohlrabi leaves in addition to the green or purple bulb! It’s all pan fried in one skillet and comes together quickly while still packing a ton of flavor from ingredients you probably already have on hand. Ingredients
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Preparation
- Prepare the kohlrabi. Slice off the root, stems, and greens. Chop the greens into pieces and set aside (or discard if you don't want to use them). Use a paring or chef's knife to remove the outer skin on the kohlrabi bulbs. Then, cut them into cubes.
- Warm the olive oil in a large skillet over medium heat. Add the prepared kohlrabi and diced onion to the skillet. Cook for 15 minutes, stirring occasionally, until the kohlrabi softens.
- Stir in the minced garlic, lemon zest, red pepper flakes, and thyme. Cook for 1 to 2 minutes.
- Add the chopped kohlrabi greens (if using) to the pan. Cook for 4 to 6 more minutes, stirring occasionally, until wilted. Since kohlrabi greens can be tough, you can add ½ cup of water or broth to the skillet while they cook if desired. It will steam off while they cook and soften them. Season with salt to taste.
- Remove from heat, serve, and enjoy!