Sauteed Kohlrabi (with the leaves)

sautéed kohlrabi and greens in a cast iron skillet with a wooden spoon

This delicious vegan side dish uses both the kohlrabi bulb and greens (if you have them). It's easy and versatile, making it a good addition to any summer or fall meal.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings 1-cup servings

Calories 219kcal

Author Lizzie Streit, MS, RDN

Ingredients

3 tablespoons extra virgin olive oil
2 pounds kohlrabi green or purple; about 2 medium bulbs and 3 cups diced
½ onion about ¾ cup diced
3 cloves garlic minced
2 teaspoons lemon zest from about 1 lemon
¼ to ½ teaspoon red pepper flakes
½ teaspoon dried thyme
2 cups chopped kohlrabi greens optional
Salt to taste

Instructions

Prepare the kohlrabi. Slice off the root, stems, and greens. Chop the greens into pieces and set aside (or discard if you don't want to use them). Use a paring or chef's knife to remove the outer skin on the kohlrabi bulbs. Then, cut them into cubes. See How to Peel Kohlrabi for tips.
Warm the olive oil in a large skillet over medium heat. Add the prepared kohlrabi and diced onion to the skillet. Cook for 15 minutes, stirring occasionally, until the kohlrabi softens.
Stir in the minced garlic, lemon zest, red pepper flakes, and thyme. Cook for 1 to 2 minutes.
Add the chopped kohlrabi greens (if using) to the pan. Cook for 4 to 6 more minutes, stirring occasionally, until wilted. Since kohlrabi greens can be tough, you can add ½ cup of water or broth to the skillet while they cook if desired. It will steam off while they cook and soften them. Season with salt to taste.
Remove from heat, serve, and enjoy!
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Notes

Keep leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in the microwave or a skillet until warmed through.

Nutrition