If you like kohlrabi, you've got to try this sautéed kohlrabi greens recipe! One of the best things about kohlrabi is that the whole plant is edible - the bulb, stems, and leaves can all be enjoyed.
I'll show you a great way to make the kohlrabi leaves and stems into a delicious and easy side dish, so you can use all parts of the kohlrabi plant.
You could also use these sauteed greens in a soup, grain bowl, stir fry, or pasta dish as well. Now hopefully the next time you get your hands on some kohlrabi, you'll have some interesting ways to use the greens!
What is Kohlrabi
Kohlrabi is a brassica vegetable (a member of the cabbage family) that tastes similar to Brussels sprouts, broccoli stems, and cauliflower. It looks like a root vegetable but it actually grows above ground.
Although kohlrabi is technically in season the whole year, you may have the best luck finding kohlrabi bulbs with their greens at your local farmers market in the summer or your local grocery store in early spring or late fall.
Be sure to check out our recipe for kohlrabi bulbs as well! You'll remove the fibrous skin and chop the bulbs to roast them for some tasty bites.
Why You'll Love Kohlrabi Greens
Kohlrabi leaves have a lovely deep, slightly bitter flavor. They're a dark green color and they're rich in vitamin C (like all dark leafy greens).
Kohlrabi greens are very similar to collard greens - they have a similar texture and are a thicker leafy green. Kohlrabi takes longer to saute than soft greens like spinach or swiss chard.
I recommend cooking kohlrabi leaves and stems - they can be eaten raw, but they taste a lot better when sautéed. Like kale, kohlrabi greens need to be broken down a bit so they aren't overly bitter.
Here's what you'll need to make this easy side dish recipe.
- Kohlrabi greens
- Olive oil
- Red onion
- Garlic cloves
- Freshly squeezed lemon juice
- Sea salt
- Ground black pepper
See the recipe card for quantities.
Thoroughly clean the kohlrabi in cold water. Cut the stems and leaves off the kohlrabi bulbs.
Cut the stems into ¼ inch pieces. Roughly chop the leaves into 1-inch strips.
Heat olive oil and butter in a large skillet or large dutch oven over medium-high heat.
Once the butter is bubbling, add the diced onion. Sauté for 5 minutes, stirring occasionally.
If the onions are burning, reduce the to medium heat.
Then add the chopped stems to the pan and sauté for 3 minutes.
Add the minced garlic and allow to sauté for 30 seconds, stirring often.
Add the kohlrabi leaves to the pan and toss to combine. Allow the leaves to cook for 5 to 7 minutes or until they are tender, stirring occasionally.
Remove the pan from the heat and stir in the lemon juice, a pinch of salt, and pepper.
More Great Side Dish Recipes
Try some of our other delicious healthy side dish recipes.
- Asian Style Green Beans
- Sautéed Swiss Chard
- Black Bean Salad with Bell Peppers
- Sautéed Yellow Squash
Substitutions & Variations
Want to try some fun variations or add-ins? Give some of these a whirl.
- Soy Sauce - sub the salt out for a tablespoon of soy sauce for some umami flavor.
- Red Pepper Flakes - want a bit of heat? Add in a teaspoon of red pepper flakes or some chili paste.
The cooked kohlrabi greens will keep for up to 4 days in the refrigerator when stored in an airtight container.
Tips for Making this Recipe
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Cooking Tips - You may be used to cooking tender greens (like spinach) rather quickly - these greens are much heartier. They take several minutes to saute, so be prepared to give these a bit more time than you may be used to.
Diet/Allergy Alternatives - If you would like to make this recipe plant-based, substitute the butter for a tablespoon of olive oil.
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- Kohlrabi greens from 4 kohlrabi bulbs
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ medium red onion, diced
- 3 cloves garlic, minced
- ½ tablespoon freshly squeezed lemon juice
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- Cut the stems and leaves off the kohlrabi bulbs.
- Cut the stems into ¼ inch pieces. Roughly chop the leaves into 1-inch strips.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Once the butter is bubbling, add the diced onion. Sauté for 5 minutes, stirring occasionally.
- Then add the chopped stems to the pan and sauté for 3 minutes.
- Add the minced garlic and allow to sauté for 30 seconds, stirring often.
- Add the kohlrabi leaves to the pan and toss to combine. Allow the leaves to cook for 5 to 7 minutes or until they are tender, stirring occasionally.
- Remove the pan from the heat and stir in the lemon juice, salt, and pepper.
Amount Per Serving: Calories: 126Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 329mgCarbohydrates: 15gFiber: 8gSugar: 5gProtein: 5g