Walk through any farmers market or browse the produce aisle when kohlrabi is in season, and you’ll likely spot those intriguing, alien-like bulbs. Many recipes celebrate the crisp, subtly sweet bulb, perfect raw in slaws or roasted to tender perfection. But what about those vibrant green leaves often attached? Too many home cooks, unsure what to do with them, simply twist them off and toss them in the compost bin. If that sounds like you, you’re missing out on a delicious, versatile, and entirely edible part of the plant. It’s time to stop discarding this culinary bonus and discover the tasty side of kohlrabi greens!
Think of kohlrabi greens as a bonus leafy green, somewhat similar in texture and taste profile to collard greens or kale, but perhaps a bit milder than kale and more tender than the toughest collards. The leaves are typically large, deep green, and grow on relatively thick stems, all branching off from the top of the kohlrabi bulb. They have a pleasant, slightly earthy flavour with a hint of the peppery notes you might find in turnip greens, balanced by a subtle sweetness that echoes the bulb itself. When cooked, they soften nicely but can hold their shape well, making them suitable for various cooking methods.
Why Bother with the Greens?
Beyond simply reducing food waste (which is always a worthy goal!), incorporating kohlrabi greens into your cooking repertoire adds variety and flavour to your meals. They offer a different texture and taste compared to more common greens like spinach or chard. Their robustness means they stand up well to cooking, unlike delicate greens that can wilt down to almost nothing. They absorb flavours beautifully, making them an excellent canvas for garlic, spices, acids like lemon juice or vinegar, and rich additions like bacon or toasted nuts.
If you’ve bought kohlrabi primarily for the bulb, using the greens feels like getting a free bunch of delicious leafy greens. It encourages a more holistic approach to using vegetables, appreciating all the edible parts a plant offers. Plus, introducing new vegetables, or new parts of familiar vegetables, into your diet keeps meals interesting and exposes your palate to different flavours and textures.
Selecting and Storing Kohlrabi Greens
When choosing kohlrabi at the store or market, look for bulbs that have fresh, vibrant-looking greens still attached. Avoid bunches where the leaves are yellowing, wilted, slimy, or have significant holes or damage. The leaves should look perky and feel relatively crisp. Younger, smaller leaves tend to be more tender than very large, older ones, but both are usable.
Verified Tip: For optimal freshness, separate the greens from the kohlrabi bulb soon after purchasing. Store the leaves loosely wrapped in a slightly damp paper towel inside a plastic bag or container in your refrigerator’s crisper drawer. It’s best to use them within three to five days, as they can wilt faster than the bulb.
Treat them like any other fresh leafy green. Don’t wash them until you’re ready to use them, as excess moisture can encourage spoilage during storage. Keeping them attached to the bulb for extended periods in the fridge can cause the leaves to draw moisture away from the bulb, potentially affecting its texture.
Prepping for Cooking
Preparation is straightforward. First, give the leaves a thorough wash under cold running water, as grit and soil can hide in the crevices, especially near the base where they attach to the stems. Swishing them in a basin of cold water and then rinsing works well. Pat them dry gently with a clean kitchen towel or use a salad spinner.
Next, deal with the stems. The thicker central stems can be quite fibrous, similar to kale or collard stems. You have a few options:
- Remove them: Fold each leaf in half lengthwise and slice along the stem to remove it completely. Discard the thickest parts of the stems or save them for making vegetable stock.
- Chop them finely: If the stems aren’t excessively thick, you can chop them finely and start cooking them a few minutes before adding the leafy parts, allowing them extra time to soften.
- Use only the leaves: Simply tear or chop the leafy parts away from the main stems.
Delicious Ways to Cook Kohlrabi Greens
Kohlrabi greens are surprisingly versatile. While they can technically be eaten raw when very young and tender (perhaps finely shredded into a salad), their flavour and texture truly shine when cooked. Here are some excellent methods:
Sautéing
This is arguably the quickest and most popular way to enjoy them. Heat some olive oil or butter in a large skillet or pan over medium heat. Add minced garlic and perhaps some red pepper flakes for a little heat, and sauté for about 30 seconds until fragrant. Add the chopped kohlrabi greens (they might seem like a lot, but they’ll cook down). Toss to coat with the oil and cook, stirring occasionally, until wilted and tender. This usually takes about 5-10 minutes, depending on the thickness of the leaves and stems. Season well with salt and pepper, and finish with a squeeze of lemon juice or a splash of vinegar (apple cider or balsamic work well) to brighten the flavours.
Steaming
For a simpler preparation that highlights the greens’ natural flavour, steaming is a great option. Place the washed and chopped greens in a steamer basket over an inch of boiling water. Cover and steam for 5-8 minutes, or until tender but still vibrant green. Drain well and season with salt, pepper, and perhaps a drizzle of olive oil or a pat of butter.
Braising
Similar to sautéing but using more liquid and a longer cooking time, braising makes the greens incredibly tender. Start by sautéing some aromatics (like onion, garlic) in a pot. Add the greens, a splash of broth or water (about half a cup), salt, and pepper. Bring to a simmer, then cover and reduce the heat to low. Let the greens cook gently for 15-30 minutes, or until very tender. This method is excellent for incorporating bolder flavours, perhaps adding smoked paprika or a bit of tomato paste.
Adding to Soups, Stews, and More
Don’t hesitate to add chopped kohlrabi greens to simmering soups or stews during the last 10-15 minutes of cooking. They add substance and a lovely green element. They work wonderfully in bean soups, lentil stews, or even hearty meat-based dishes. You can also stir them into pasta sauces, add them to frittatas or omelets, or mix them into grain bowls.
Roasting
While less common, you can try roasting kohlrabi greens. Toss the leaves (ensure they are very dry) with a little oil, salt, and pepper. Spread them on a baking sheet, ideally separate from the roasting kohlrabi bulb initially as they cook faster. Roast at around 400°F (200°C) for a short time, maybe 5-10 minutes, keeping a close eye on them until the edges get slightly crispy but they don’t burn. This method works best with smaller, tender leaves.
Flavor Friends
Kohlrabi greens pair well with a wide range of ingredients. Experiment with:
- Garlic and Onions: A classic foundation.
- Lemon Juice or Vinegar: Adds brightness and cuts through any slight bitterness.
- Bacon or Pancetta: The salty, smoky flavour is a fantastic complement. Cook the bacon first and use the rendered fat to sauté the greens.
- Nuts: Toasted pine nuts, walnuts, or almonds add texture and richness.
- Cheese: A sprinkle of Parmesan, feta, or goat cheese at the end adds salty tang.
- Chili Flakes: For a touch of warmth.
- Anchovies: Mashed into the cooking oil, they provide a deep umami flavour.
- Cream or Coconut Milk: For a richer, creamed greens style dish.
Important Note: Like many leafy greens, kohlrabi greens cook down significantly. What looks like a huge pile of raw leaves will yield a much smaller volume once cooked. Plan accordingly when deciding how much to prepare for your meal.
Simple Ideas to Get You Started
Ready to give them a try? Here are some easy concepts:
Simple Garlic Greens: Sauté minced garlic in olive oil, add chopped greens, season with salt, pepper, and red pepper flakes. Cook until tender, finish with lemon juice. Serve as a side dish.
Greens and White Bean Sauté: Sauté greens as above, then stir in a can of drained and rinsed cannellini beans. Heat through. Serve topped with grated Parmesan cheese.
Pasta with Greens and Sausage: Brown some Italian sausage, remove from pan. Sauté kohlrabi greens in the drippings. Add cooked pasta, the sausage, and a splash of pasta water or broth. Toss well.
Kohlrabi Greens Frittata: Sauté the greens until wilted. Let cool slightly. Whisk eggs with milk or cream, salt, pepper, and cheese (like Gruyere or cheddar). Stir in the cooked greens. Pour into an oven-safe skillet and bake until set.
So, the next time you pick up that fascinating kohlrabi bulb, remember the leafy crown it wears. Don’t let those delicious greens go to waste! Wash them, chop them, cook them up, and discover a new favourite way to enjoy this versatile vegetable. You’ll be adding flavour, reducing waste, and expanding your culinary horizons, one tasty leaf at a time.