Kohlrabi comes with large leaves attached, as mentioned in last week’s blog post. Kohlrabi is generally grown for the bulb it produces, but the greens can also be used! Greens will generally cook down to ¼ or 1/8 of their original size, so don’t be overwhelmed by their size! Greens are often undervalued as the part that most of us just toss or compost. In reality, greens have such a great nutritional content as they are high in vitamins A & C, some B vitamins, folic acid, as well as calcium and iron. If cooking with greens doesn’t appeal to you, perhaps using it in a smoothie would be more fun. Kohlrabi is known for its mild greens, and keep in mind that if you add a banana to just about any smoothie it will overpower the rest of the flavors if you want to eliminate the earthy tone.
Sautéed Kohlrabi Greens 2 Tbsp Olive Oil 6-7 Kohlrabi leaves (cut large leaves in half) 1 small onion (or green onions) 2 cloves garlic
Heat oil in a medium skillet to right before smoking point, add kohlrabi leaves. Remember, to only add one layer of leaves to your saucepan or they will stick together and won’t get crispy. Cook until they are brown and crisped on the edges, then add finely chopped garlic and onions. Cook until the mixture becomes aromatic.
Kohlrabi with Green Onions and Cream 2 cups Cubes of peeled kohlrabi 4 sliced green onions 1 tbsp unsalted butter 4 cups finely shredded kohlrabi leaves 1/3-1/2 cup Heavy cream a pinch Salt and pepper a pinch Grated nutmeg
Cook Kohlrabi and onion over medium heat until almost tender. Stir in kohlrabi leaves and cook until wilted. Add a generous splash of heavy cream, and cook for a few seconds to reduce. Season with salt, pepper, and nutmeg. Serve as a side to pork chops, chicken or steak (suggested).
Kohlrabi and Potato Fritters (**please note, you could add other varieties here as well, carrots, and zucchini work great for example). 1 medium to large kohlrabi, washed and peeled 1 medium onion, peeled (could substitute finely chopped green onions because those are coming in your CSA Share this week as well) ½ cup all purpose flour 1 tsp baking powder ½-1 tsp sea salt 2 eggs lightly beaten Extra virgin olive oil (for frying)
Grate the kohlrabi, potato and onion together. You need about 2 cups of grated kohlrabi, 1 cup of grated potato, and 1/3 cup diced green onions for the recipe. Place grated kohlrabi/potato/onion mixture in a clean dish towel, wrap and squeeze out as much water as possible. Transfer the vegetables to a mixing bowl, and combine with the remaining ingredients (except oil). Heat a heavy skillet of medium high heat and add a thin layer of olive oil. Pan-fry fritters in 1/4 cup scoops, about 2 minutes per side until golden. Drain on paper towels. Serve hot with cold Tzatziki, or another favorite sauce. (My kids will eat almost anything I make as long as I serve it with ketchup, haha!)
Have a great holiday weekend, I hope everyone has time to get out and enjoy!
~The Farmer’s Wife