Sautéed Kohlrabi Greens
- Vegetable recipes
- Vegan
- Gluten free
- Lactose free
When young and fresh, kohlrabi leaves can be cooked like kale or collard greens.
Ingredients
- 2 bunches kohlrabi greens (about 3 lb/1.5 kg)
- 2 tbsp (30 mL) olive oil (or peanut oil)
- 2 cloves garlic, smashed
- 1/4 tsp (1 mL) salt
Preparation
From 2 bunches of kohlrabi, strip leaves from the less-tender central stems (it will make about 8 cups/2 L). Blanch in boiling salted water until tender, about 3 minutes. Chill under cold water and drain; chop roughly.
In skillet over medium-high heat, heat olive oil; fry garlic cloves and salt until garlic begins to colour, about 1 minute. Add greens; sauté until heated through, about 2 minutes.
In skillet over medium-high heat, heat olive oil; fry garlic cloves and salt until garlic begins to colour, about 1 minute. Add greens; sauté until heated through, about 2 minutes.
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