If you are on the lookout for a delicious and nutritious way to use up those often overlooked kohlrabi greens, this Sautéed Kohlrabi Greens with Lemon and Garlic Recipe is an absolute winner. Bright, garlicky, and bursting with fresh lemon zest, this dish transforms humble kohlrabi greens into a vibrant, tender side that complements almost any main course. Whether you’re a seasoned veggie lover or just discovering how delightful greens can be, this recipe makes healthy eating flavorful and fun.
Ingredients You’ll Need
This recipe calls for simple, fresh ingredients that come together beautifully to create a dish with balanced flavor and lovely texture. Each element plays a critical role, from the richness of butter and olive oil to the zing of fresh lemon juice and the aroma of garlic.
- Kohlrabi greens from 4 kohlrabi bulbs: The star of the recipe, these greens add a mild, slightly peppery flavor and vibrant color.
- 1 tablespoon olive oil: Adds a subtle fruitiness while helping to cook the vegetables evenly.
- 1 tablespoon butter: Brings a creamy richness that deepens the taste.
- 1/2 medium red onion, diced: Offers a sweet and tangy base that softens beautifully when sautéed.
- 3 cloves garlic, minced: Infuses the dish with aromatic warmth and a mouthwatering bite.
- 1/2 tablespoon freshly squeezed lemon juice: Provides a refreshing acidity that brightens the entire dish.
- 1/2 teaspoon sea salt: Enhances all the natural flavors without overpowering.
- 1/4 teaspoon ground black pepper: Adds a subtle heat that rounds out the taste.
How to Make Sautéed Kohlrabi Greens with Lemon and Garlic Recipe
Step 1: Prepare the Kohlrabi Greens
Begin by cutting the stems and leaves off your kohlrabi bulbs. It’s important to separate them because the stems take a bit longer to cook than the leaves. This prep sets the foundation for a perfectly textured dish.
Step 2: Chop the Greens
Cut the sturdy stems into small 1/4 inch pieces so they cook quickly but maintain a slight crunch. Roughly chop the leaves into strips about 1 inch long; this size helps them wilt evenly without turning mushy.
Step 3: Heat the Oil and Butter
In a large skillet over medium-high heat, combine your olive oil and butter. Wait for the butter to start bubbling—this signals the perfect cooking temperature to build layers of flavor.
Step 4: Sauté the Onion
Add the diced red onion to the skillet. Let it sauté gently for about 5 minutes, stirring occasionally. This slow cooking releases the onion’s natural sweetness and softens it to a perfect texture.
Step 5: Cook the Kohlrabi Stems
Next, toss in the chopped kohlrabi stems and sauté for 3 minutes. The stems have a nice body to them, and this step helps them soften just enough to pair well with the tender leaves that come later.
Step 6: Add Garlic
Now add the minced garlic to the pan, letting it cook for about 30 seconds. Stir often to avoid burning—garlic cooks fast and this step introduces that irresistible aroma that makes everyone’s mouth water.
Step 7: Sauté the Kohlrabi Leaves
Time for the leafy greens. Add them to the pan and toss everything together so the flavors meld. Let the leaves cook for 5 to 7 minutes until tender but still bright green. Stir occasionally to cook evenly without letting the leaves become limp or soggy.
Step 8: Finish with Lemon and Seasoning
Remove the skillet from heat and stir in the freshly squeezed lemon juice, sea salt, and ground black pepper. This final touch lifts the dish with a lively zing and perfectly balanced seasoning that ties every bite together.
How to Serve Sautéed Kohlrabi Greens with Lemon and Garlic Recipe
Garnishes
To take your sautéed kohlrabi greens to the next level, try sprinkling toasted pine nuts or slivered almonds on top for a delightful crunch. A few shavings of parmesan or a crumble of feta cheese also add wonderful dimension and richness.
Side Dishes
This Sautéed Kohlrabi Greens with Lemon and Garlic Recipe pairs exceptionally well with grilled chicken, roasted salmon, or even a hearty grain like quinoa or farro. It’s the perfect way to brighten and balance a protein-heavy plate.
Creative Ways to Present
For an elegant twist, serve the greens atop a bed of creamy polenta or mixed into a warm grain bowl with roasted vegetables and a drizzle of balsamic glaze. You can even add a fried egg on top for a satisfying brunch option!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. The greens stay fresh for up to three days, and their flavors deepen, making them even tastier the next day.
Freezing
While you can freeze sautéed kohlrabi greens, they tend to lose some of their texture upon thawing. If you do freeze them, place them in a freezer-safe bag and use within 1 month for best results. Reheat gently to keep the leaves tender.
Reheating
Reheat your leftovers on the stovetop over low heat to maintain flavor and prevent wilting. Adding a splash of olive oil or a squeeze of lemon juice during reheating can revive the brightness of the dish.
FAQs
Can I use kohlrabi greens from just one bulb?
Yes! You can absolutely use kohlrabi greens from a single bulb for a smaller portion. Adjust the other ingredient quantities accordingly to maintain balance.
What if I don’t have red onion? Can I substitute something else?
Yellow or white onions work fine as a substitute, though they tend to be a bit milder. You can also use shallots for a slightly sweeter, subtle flavor.
Is it possible to make this recipe vegan?
Definitely! Simply omit the butter and use olive oil or a vegan butter substitute instead. The dish will still be rich and delicious without the dairy.
Can I prepare this dish ahead of time?
Yes, you can prep the kohlrabi greens ahead by washing and chopping them. Cook fresh shortly before serving for the best flavor and texture.
How do I know when the greens are cooked enough?
The leaves should be tender but still vibrant green, not mushy or limp. Generally, 5 to 7 minutes of sautéing is just right to achieve this ideal texture.
Final Thoughts
There’s something truly special about turning simple, fresh kohlrabi greens into a dish that bursts with bright, creamy, and garlicky goodness. I can’t recommend this Sautéed Kohlrabi Greens with Lemon and Garlic Recipe enough when you want a side that is both nourishing and packed with personality. Once you try it, I’m confident it will find a cherished spot on your regular dinner table.
Print
Sautéed Kohlrabi Greens with Lemon and Garlic Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
This sautéed kohlrabi greens recipe is a delicious and healthy way to use the often overlooked greens from kohlrabi bulbs. Tender kohlrabi stems and vibrant greens are sautéed with garlic, onion, olive oil, and butter, then finished with a splash of fresh lemon juice for a bright, flavorful side dish that pairs well with a variety of meals.
Ingredients
Vegetables
- Kohlrabi greens from 4 kohlrabi bulbs (including leaves and stems)
- 1/2 medium red onion, diced
- 3 cloves garlic, minced
Oils & Fats
- 1 tablespoon olive oil
- 1 tablespoon butter
Seasonings & Others
- 1/2 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Prepare the kohlrabi greens: Cut the stems and leaves off the kohlrabi bulbs. Then cut the stems into 1/4 inch pieces and roughly chop the leaves into 1-inch strips.
- Heat the fat: Heat olive oil and butter in a large skillet over medium-high heat until the butter is bubbling.
- Sauté onion: Add the diced red onion to the skillet and sauté for 5 minutes, stirring occasionally, until softened and fragrant.
- Cook kohlrabi stems: Add the chopped kohlrabi stems to the pan and sauté for another 3 minutes to begin softening them.
- Add garlic: Stir in the minced garlic and sauté for 30 seconds, stirring often to prevent burning.
- Cook the greens: Add the chopped kohlrabi leaves to the skillet, toss to combine, and cook for 5 to 7 minutes or until the leaves are tender, stirring occasionally.
- Finish seasoning: Remove the pan from heat. Stir in the freshly squeezed lemon juice, sea salt, and ground black pepper to taste.
Notes
- For a vegan version, substitute butter with an additional tablespoon of olive oil or a plant-based butter alternative.
- Be sure to wash the kohlrabi greens thoroughly to remove any grit or dirt.
- Adjust salt and lemon juice according to your taste preference.
- This dish pairs wonderfully with grilled meats or as a side for vegetable-forward meals.
