Braised Kohlrabi Greens Recipe

This kohlrabi greens recipe uses a immediate braise method acting to prepare flavorful and bid greens. It makes an easy side dish and is a great way to use the unharmed establish to reduce food waste .
Braised Kohlrabi Greens in a cast iron skillet

Kohlrabi : possibly it ’ second appeared in your CSA share or local anesthetic farmers market in early leap or late fall .
This underutilized but versatile vegetable can frequently pose a homework puzzle for those not familiar with it .
evening if you have a kohlrabi recipe for the bellied base stalk, the leafy greens can pose another readiness dilemma.

Reading: Braised Kohlrabi Greens Recipe

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

Table of Contents

Yes, You Can Eat Kohlrabi Greens and Stems

Although it is chiefly grown for its swell root base ( sometimes mistakenly mention to as a “ bulb ” ), the out stems and leaves of the kohlrabi implant are besides edible and delightful .
Kohlrabi is a cool weather crop in the Brassica family, the lapp plant family as kale, collard greens, and Brussels sprouts .
Take a conclusion look at those leafy greens, and you can decidedly see the similarities .
Image of a fresh kohlrabi with leafy greens
You can prepare kohlrabi greens in the same direction as you would any other Brassica greens .
Younger, tender leaves can merely be chopped and added to salads or slaws, and more ripen leaves and stems can be used in a raise fry, sautéed, or braised as in this recipe .

How to Store Kohlrabi Greens

When you obtain a few fresh kohlrabi, it is important to separate the leaves and out stems from the main stem earth a soon as possible .
Be certain to cut the stems away as opposed to just tearing them off, which can damage the stalk basal and reduce its ledge life. I ’ ve found a sharp pair of kitchen shears works great for this .
Image of kitchen shears cutting off a kohlrabi stem
following give the greens a commodity wash in a large bowl of cold water .
Image of kohlrabi greens in a large metal bowl of water
If you won ’ thymine 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 besides smash and peel 3-4 garlic cloves .
Heat two tablespoons of olive oil over medium heat in a clayey, deep 12 edge frying pan 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 frying pan until they good start to wilt. Stir in a pinch of salt and some newly background black pepper .
Pour the wimp 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 wholly tender .
Stir in the eat into Parmesan and continue cooking until it melts, then remove the pan from heat and raise 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 !

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