For dinner Friday evening, we tried this way with kohlrabi. Tasty and simple, it made a great side.
Kohlrabi and its Greens with Brown Butter
[adapted from The Santa Monica Farmers' Market Cookbook by Amelia Saltsman]
2 pounds kohlrabi with leaves 3 T unsalted butter salt- Trim stems and leaves from kohlrabi bulbs, reserving and chopping the best-looking leaves. Peel bulbs, halve, and then cut crosswise into thin slices.
- In a large skillet over medium heat, melt butter. When it starts to brown, add the kohlrabi slices and leaves and season with salt. Cook, stirring occasionally, until slices are browned and leaves are wilted, 7 to 8 minutes. Reduce heat to low, add a little water, and cover, stirring occasionally, until slices are tender, 15 to 20 minutes. Add additional water if the pan seems dry.
How have you eaten your Local Box kohlrabi lately?
I'd never so much as heard of kohlrabi before, and it was absolutely delicious. Also, I didn't discard the stems and, instead, cooked them longer so they'd soften up.
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