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

Cook Time 20

Total Time 30

Servings

Calories 130kcal

Author The Sophisticated Caveman

Equipment

12 Inch Skillet with Lid

Ingredients

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

Instructions

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.

Nutrition