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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.

Braised Kohlrabi Greens in a cast iron skillet

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.

Image of a fresh kohlrabi with leafy greens

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.

Image of kitchen shears cutting off a kohlrabi stem

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

Image of kohlrabi greens in a large metal bowl of 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
Braised kohlrabi greens ingredients on a wooden cutting board.

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.

Separated kohlrabi greens and stems chopped on a wooden cutting board.

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.

Close u of diced kohlrabi stems, onion, and garlic cloves cooking in a skillet.

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.

Image of chicken stock being poured into a skillet of kohlrabi greens.

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.

Image of a hand squeezing fresh lemon juice into a skillet of braised kohlrabi greens.

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

More Greens Recipes

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5 from 2 votes

Braised Kohlrabi Greens

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.
Course Side Dish
Cuisine American
Keyword kohlrabi
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 130kcal
Author The Sophisticated Caveman


  • 12 ounces kohlrabi greens and stems greens from two mature kohlrabi plants
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion diced
  • 4 cloves garlic smashed and peeled
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup low sodium chicken stock
  • 1/4 cup parmesan cheese finely grated
  • 2 teaspoons fresh lemon juice


  • Separate the kohlrabi leaves from the stem. Roll the leaves together and roughly chop them into 1-inch wide ribbons. Finely dice the stems.
  • Heat the olive oil in a heavy, deep 12 inch skillet over medium heat. Add the kohlrabi stems, onion, and garlic. Cook until the onion and stems are tender, about 5-6 minutes.
  • Add the kohlrabi leaves a handful at a time to the skillet as they start to wilt. Season with salt and pepper and cook, stirring constantly, until the leaves are completely wilted.
  • Pour in the stock and cover the skillet. Braise until the leaves are fully tender, about 10-12 minutes.
  • Stir in the parmesan and cook until it is fully melted. Remove the pan from heat and stir in the lemon juice. Season the greens with more salt and pepper to taste before serving.
Tried this recipe?Mention @sophisticatedcaveman or tag #sophisticatedcaveman on Instagram!


Calories: 130kcal | Carbohydrates: 9g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 410mg | Potassium: 113mg | Fiber: 3g | Sugar: 3g | Vitamin A: 50IU | Vitamin C: 4mg | Calcium: 89mg | Iron: 0.3mg


  • 12 Inch Skillet with Lid

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Recipe Rating


Friday 16th of February 2024

That was incredible. Thanks! This was my first intro to kohlrabi and it was very good. I used Veggie 'Better than Bullion' instead of Chicken stock but the rest was the same. I tasted it before parmesan and thought, "it's so good I hate to ruin it", and again with the lemon. But I followed directions and ... yum! I really appreciate the pictures and easy to follow instructions. Nice job!

The Sophisticated Caveman

Sunday 18th of February 2024

Thanks, Renee! It's so great to hear that you enjoyed the recipe and I appreciate the comment!

Christina Smaltz

Saturday 23rd of July 2022

How much chicken stock???-

The Sophisticated Caveman

Monday 25th of July 2022

Not sure why this wasn't showing up in the recipe card's 1 cup chicken stock!