Required fields are marked *. A close cousin of cabbage and kale, kohlrabi has a very distinct appearance—the large bulb (which looks like a root, but is actually a stem!) 2 kohlrabi globes 4 tbsp butter or light oil 1 medium onion, diced 1 tbsp fresh herbs (thyme, chives, sage, etc.) I pretty much used what was in the frig to test this technique ( roasted red/green peppers in lieu of carrots, Spanish chorizo) .Added blanched and sautéed kohlrabi greens. Add in the sliced greens and sauté until tender. It is delicious steamed, sautéed, roasted, stuffed, creamed, in soup or stew, and eaten raw. Wash them well, then cut them into bite size pieces. The must be pared thickly, down to the pale, moist flesh, but then they will cook quickly. Unsalted veggie broth was used, but you could use chicken broth, if you like. The soup could not be more simple. Cucumber Salad with Sugar Snap Peas, Tomatoes, and Fresh Basil, Dried Green Peas – Whole vs. Split: A Comparison, Lemons 101-Herbs & Spices That Go With Lemons – Qristherbsandspices.com. Salt to taste. Let stand 30 minutes to drain. Melt some butter in a hot skillet, add kohlrabi and saute, stirring often, until beginning to brown. Add kohlrabi greens, stock, cumin, turmeric, chili powder, salt, and pepper, and a little more butter, if desired. Of course, mental-cooking is not the same as actual-cooking. Ingredients. A healthy, filling, soup so fresh and delicious I found myself searching for another kohlrabi in the basket. Place kohlrabi in a large saucepan; add 1 in. Add salt and pepper to the greens and a little more water if needed; stir to combine. Crecipe.com deliver fine selection of quality Kohlrabi greens recipes equipped with ratings, reviews and mixing tips. Heat a skillet on just over medium heat. Preparation Very thinly slice kohlrabi with slicer. EASY Sauteed Kohlrabi Greens Makes about 4 Servings. You’ll likely have more leaves than you will need here. Your email address will not be published. Wondering what to do with kohlrabi and the greens? The purple is prettier, in my opinion, but both hued bulbs taste the same. Makes about 4 Servings, Leaves and stems from 3 kohlrabi bulbs All parts of the kohlrabi can be … Kohlrabi greens are thick and taste best when cooked or steamed, but they are also eaten chopped in salads. @ 2019 JudiKlee.com. Sauté the stems in a skillet over medium heat with a splash of water or broth until tender. … It’s a “2 for 1 deal” where you get delicious greens AND the bulb vegetable all in one! Keep them in separate piles. While the kohlrabi bulbs are what you’ll usually see being sold, don’t pass up an opportunity to pick them up if you see the greens still attached — they’re delicious and can be eaten raw in salad if they’re young and tender, or sautéed or steamed like mustard greens. Shred kohlrabi greens. kohlrabi greens takes about 30 min from boiling point to cook. And basil microgreens are lemonier than basil. Below is the recipe, following by a video demonstration of cooking the greens. Kohlrabi is a member of the cruciferous, or cabbage, vegetable family, with an edible bulb and also edible leaves.. What Do Kohlrabi Look Like? Add the asparagus and roughly chopped kohlrabi greens and cook for an additional 5 minutes until tender-crisp and the greens have wilted. IMPORTANT! Kohlrabi greens are no slouch when it comes to world cuisines either, as southeastern Asian countries, … Cover and wilt the greens on a simmer (stirring occasionally), about 20 minutes or until ribbons are soft. 1 kohlrabi bulb with greens attached. Kohlrabi is protected by a thick skin, which is either purple or pale green. Juice of half a lemon* Sauteed Kohlrabi & Greens. Add smashed garlic and saute until fragrant. Melt 1 tbsp butter in a large frying pan over medium. Start with a small amount, 1 or 2 teaspoons (to taste with the greens) and add up to a total of 1 tablespoon of vinegar, if desired. Reduce heat; cover and simmer for 6-8 minutes or until crisp-tender. 2. add nutritional yeast and dray boullion and saute until well mixed. once cooked, measure out approx 5 C. 1. heat oil in large pan (medium high) and saute onion, pepper and garlic until softened. Toss kohlrabi slices in the olive oil mixture to coat. ingredients • 1 1/4 pound kohlrabi, bulbs peeled • 1/2 teaspoon grated lime zest • 2 tablespoons fresh lime juice • 1/4 cup extra-virgin olive oil, divided • 2 pounds kale (2 bunches), stems and center ribs discarded • 5 garlic cloves, finely chopped • 1/3 cup salted roasted pistachios, chopped • Equipment: an adjustable … 3. add greens and saute - may need to lower heat to medium - … Made into fritters. 1/2 teaspoon grated lime zest. Reduce heat; cover and simmer for 6-8 minutes or until crisp-tender. Growing Kohlrabi Greens. 1 tsp salt. The next time you buy a bunch of kohlrabi, COOK the leaves - they're delicious! 1 skin-on duck breast skin scored diagonally in 1/8'' … Reserve the unused leaves for another use! Smaller kohlrabi tends to taste sweeter; the vegetable develops a sharper, more radish-like … In this recipe, I have sautéed collard greens in … Sauté the stems in a skillet over medium heat with a splash of water or broth until tender. When raw, kohlrabi is slightly crunchy and mildly spicy, like radishes mixed with turnip. There are no flavor variances between the colors, and the "meat" inside is … If you've ever passed by kohlrabi at the farmer's market, you may have mistaken it for a radish, a giant Brussels sprout, or even a rutabaga.Sometimes referred to as a German turnip, kohlrabi comes from the Brassica oleracea family, which includes broccoli, cauliflower, kale, collard greens, and Brussels sprouts.It's a cool-weather … SAUTEED KOHLRABI with BUTTER and DILL. If you haven't made collard greens or chard this way before, you may be surprised by how much the greens … Allow to cook … See the recipe below. So the kohlrabi sat there, sporting a pout and … 3 kohlrabi bulbs peeled and cubed, leafy greens roughly chopped. Trim the leaves off the kohlrabi bulb, removing the stems, and rinse in cold water to wash away … All parts of the kohlrabi can be eaten, both raw and cooked. I had mentally made some Stuffed Kohlrabi in Coconut Cream Sauce and some Kohlrabi Naan and Kohlrabi Greens Koottu and was thrilled to have used up this new bunch of kohlrabi in fitting ways. Slice less than 1/4 inch thick. It has long leafy greens that shoot out from the top. Grate kohlrabi, place in colander, and sprinkle with salt. Kohlrabi, also known as German turnip, is a cruciferous vegetable that offers various health benefits. Peel and slice the bulb into 1/4″ strips. Kohlrabi are about the size of an orange, heavy for their size, with a bunch of stems sticking out willy nilly, and then often some collard-green like leaves stick out from the top (unless they were trimmed off). Peel kohlrabi with a vegetable peeler and cut into 2-inch-long julienne strips. Combine olive oil, garlic, salt and pepper in a large bowl. Like turnips, which they resemble in both texture and flavor, kohlrabies make an excellent side dish for pork or duck. Kohlrabi is delicious steamed, sautéed, roasted, stuffed, creamed, in soup or stew, and eaten raw. I hadn’t used Kohlrabi in a recipe as a zucchini sub before and definitely will do it again. Leaves and stems from 3 kohlrabi bulbs 1 Tbsp extra virgin olive oil 1 large clove garlic, finely chopped Salt and pepper to taste Juice of half a lemon* Water as needed (about 1 cup) Remove the leaves and stems from three kohlrabi bulbs. , reviews and mixing tips melt the butter in a hot skillet, add kohlrabi and do know. 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