Braised Kohlrabi Greens Recipe

This kohlrabi greens recipe uses a quick braising method to prepare flavorful and tender greens. It makes an easy side dish and is a great way to use the whole plant to reduce food waste.

Kohlrabi: perhaps it’s appeared in your CSA share or local farmers market in early spring or late fall.

This underutilized but versatile vegetable can often pose a preparation puzzle for those not familiar with it.

Even if you have a kohlrabi recipe for the bulbous base stem, the leafy greens can pose another preparation dilemma.

You might even be asking yourself, “Are kohlrabi greens even edible?”

Yes, You Can Eat Kohlrabi Greens and Stems

Although it is mainly grown for its swollen stem base (sometimes mistakenly referred to as a “bulb”), the outer stems and leaves of the kohlrabi plant are also edible and delicious.

Kohlrabi is a cool weather crop in the Brassica family, the same plant family as kale, collard greens, and Brussels sprouts.

Take a close look at those leafy greens, and you can definitely see the similarities.

You can prepare kohlrabi greens in the same way as you would any other Brassica greens.

Younger, tender leaves can just be chopped and added to salads or slaws, and more mature leaves and stems can be used in a stir fry, sautéed, or braised as in this recipe.

How to Store Kohlrabi Greens

When you obtain a few fresh kohlrabis, it is important to separate the leaves and outer stems from the main stem globe as soon as possible.

Be sure to cut the stems away as opposed to just tearing them off, which can damage the stem base and reduce its shelf life. I’ve found a sharp pair of kitchen shears works great for this.

Next give the greens a good wash in a large bowl of cold water.

If you won’t be cooking with them right away, dry the leaves off in a salad spinner, or allow them to air dry or a paper towel. Loosely store the greens in a large plastic bag in the refrigerator.

Kohlrabi leaves should store for about a week before they start to yellow and wilt.

Braised Kohlrabi Greens Ingredients

To make braised kohlrabi greens, you’ll need:

• kohlrabi greens: both the leaves and stems from 2-3 mature purple or green kohlrabi plants
• extra virgin olive oil
• yellow onion
• garlic
• low sodium chicken stock: you can also substitute with vegetable stock for a vegetarian version
• fresh lemon juice
• parmesan cheese: optional, but I think it adds some creamy texture and flavor to the greens
• sea salt and black pepper

Step by Step Instructions

Start by separating the kohlrabi leaves from the stems. Slice the stems, then roughly chop the leaves into 1-inch ribbons.

Dice the onion and also smash and peel 3-4 garlic cloves.

Heat two tablespoons of olive oil over medium heat in a heavy, deep 12 inch skillet or a dutch oven.

Add the kohlrabi stems, onion, and garlic and cook them until the stems start to get tender, about 5-6 minutes.

Start adding the chopped leaves a handful at a time to the skillet until they just start to wilt. Stir in a pinch of salt and some freshly ground black pepper.

Pour the chicken stock into the pan, then cover it.

Braise the greens for 10-12 minutes until they are completely tender.

Stir in the grated Parmesan and continue cooking until it melts, then remove the pan from heat and stir in the lemon juice.

Season the greens with more salt and pepper to taste, then enjoy!

More Greens Recipes

• How to Eat Radish Greens
• Instant Pot Collard Greens
• Sautéed Chard with Bacon and Tomatoes

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