Kohlrabi may be considered more of a cold weather vegetable, but keep an eye out for it during the warmer months at nearby farms or local food hubs. You can shake up your summer vegetable repertoire when buying it close to being picked so you can enjoy its fresh leafy greens in addition the core bulb—both good sources of vitamin C, antioxidants and fiber.
Most often kohlrabi green or purple spheres are sold without the leaves, as similar to radish or beet greens, they don’t last much beyond a week after harvest. Sometimes, you’ll see kohlrabi bulbs artfully displayed with a spiral or stripes design from partially-peeled skin. Because the skin of the core is hard to chew and digest, it’s best to remove it all before cooking.
Kohlrabi, common in German cuisine, is known as the ‘cabbage turnip’ belonging to the cruciferous family of vegetables such as, of course cabbage, broccoli, Brussels sprouts, and kale. It can be eaten raw in salads or slaws, or roasted, grilled, and added to soups and stews, etc.
Leaves: Surely if you find a kohlrabi soon after harvest, the greens should be supple, but not wilted. These can be washed and snipped to join other fresh greens for a dressed salad. Or coarsely chop washed greens and sauté in extra virgin olive oil and fresh garlic (or chives, shallots, etc.) for a few minutes, until turning bright green and wilted. Sprinkle with just a few flakes of Maldon or other sea salt.
Core/bulb/sphere: Always wash and peel. To eat raw in a slaw or other salad, shred, finely dice or julienne. To cook, cut to desired size for soups, roasting, or grilling. Photo here shows kohlrabi roasted with EVOO along with fresh summer carrots. After cooking, sprinkle with a fresh herb if desired and a bit of salt. You may see kohlrabi fries on restaurant menus, which of course you can experiment with at home, similar to making sweet potato fries.
To Your Good Health!
KC