Pan Fried Kohlrabi Greens
Before we dive into the recipe, here is a warning: do not buy kohlrabi. If it spontaneously appears in your CSA box, you should cook it. Otherwise, it takes too much work to make this tough vegetable palatable.
The purple body of kohlrabi is surrounded in a spiny layer of sadness. Kohlrabi tastes like a sweeter cross of broccoli and potato, but then again, so do turnips. The greens on top are safe to eat and easier to prepare. Unfortunately, you don't get that many greens per kohlrabi.
Do you see the tiny plate of kohlrabi greens? That is how much food I ended up with after 30 minutes of chopping, sauteing, and simmering. Do not buy kohlrabi. You can follow the recipe using a hardy bunch of kale or Swiss chard instead to get a reasonable quantity of tender, flavorful greens. As long as you simmer the greens for sufficiently long, you will get tasty vegetables. Technically, you could overcook the greens to mush, but you avoid this if you are impatient.
- 1 tablespoon of olive oil
- 2 cloves of garlic, minced
- 1 bunch of kohlrabi greens, chopped
- ½ teaspoon of salt
- Heat up the olive oil in a large pan over medium heat.
- Add the garlic. Stirring frequently, cook for 30-40 seconds until fragrant.
- Add the kohlrabi greens, salt, and 1 cup of water.
- Cover the pan.
- Simmer the greens until tender, about 15 minutes.
- Serve immediately. Leftovers store well in the fridge for a few days.
Of the ingredients, I liked the garlic much more than the kohlrabi. I received spring garlic in the CSA box as well. It looks like a giant scallion, but it is essentially softer garlic with a fibrous, green stick sticking out of it.
Unlike kohlrabi, spring garlic is quite easy to prepare. Cut off and discard the green stick because it is too hard to chew. Peel off fibrous skin until you get white garlic innards. Mince and use like regular garlic.
After all of this work, you get a dark green pile. You won't have much luck feeding it to veggie-haters, but it is tastiest way you could possibly cook fibrous leaves. Oil, garlic, and salt do wonders.
Pan Fried Kohlrabi Greens Nutrition Facts
Kohlrabi greens are not commonly seen, so I couldn't find the precise nutritional information. Here is an estimate of the calories calculated using 1 tablespoon of oil and 3 cups of chopped kale. Since kohlrabi are fairly small, this is probably an overestimate.
|Amount Per Serving|
% Daily Value
Total Fat 14.0g
Saturated Fat 2.0g
Trans Fat 0.0g
Total Carbohydrates 21.0g
Dietary Fiber 3.0g
Vitamin A 618%
Vitamin C 402%
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