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
Scale
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.
