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.

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

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 !

More Greens Recipes



from 1 vote

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.

Prep Time



Cook Time



Total Time






The Sophisticated Caveman


  • 12 ounces kohlrabi greens and stems greens from two mature kohlrabi plants
  • 2 tablespoons extra virgo olive oil
  • 1 medium jaundiced onion diced
  • 4 cloves garlic smashed and peeled
  • 1/2 teaspoon all right sea salt
  • 1/4 teaspoon impertinently ground black pepper
  • 1 cup humble 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 !


12 column inch Skillet with Lid The component or equipment sections above may contain affiliate links to products that I personally use or recommend ! Sharing is caring !


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