Wondering what to do with kohlrabi and the greens? Here’s a very EASY recipe for sauteed kohlrabi greens using simple ingredients. It cooks up quickly and makes a nice side dish with many meals. Below is the recipe, following by a video demonstration of cooking the greens.

Below that is my video on the basics of kohlrabi. In it, I explain what it is, how to choose kohlrabi, store it, preserve it, and prepare it. If you haven’t tried it, then it’s time to explore this unusual vegetable. It’s a “2 for 1 deal” where you get delicious greens AND the bulb vegetable all in one!

EASY Sauteed Kohlrabi Greens
Makes about 4 Servings

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. Wash them well, then cut them into bite size pieces.

Heat a skillet on just over medium heat. Add the extra virgin olive oil and allow it to heat briefly. Add the garlic and allow it to saute briefly, taking care not to burn it. Add the kohlrabi greens and 2 or 3 tablespoons of water. Add salt and pepper to the greens and a little more water if needed; stir to combine. Cover the skillet and allow the greens to steam until they reach the desired tenderness that you like, or about 15 minutes. IMPORTANT! Check them very often to be sure the pan does not run dry. Add small amounts of water as needed so the greens cook with a minimal amount of water.

When the greens are done to your liking, drizzle with the lemon juice. Stir to combine and serve.

* If you do not have lemon juice, a very small amount of vinegar of your choice may be substituted. 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.