Deglaze with the vegetable stock and add the kohlrabi cubes and strips of leaves. 6 Incredible Clove Benefits for Teeth and Gums (Men Women and Kids). The ones that are harvested in the early spring will have more flavor and tend to be more tender. All of them have pretty much the same texture and taste. Kohlrabi or stem turnip is usually grown and eaten for its turnip-shape bulky stem. They are fairly common in German speaking countries, and recently have been showing up in masses at our local markets and CSA boxes! Roast them all together for a few minutes. It will be especially tasty if you spice up the simple cream soup with an addition of steamed kohlrabi cubes and a few leaf strips. Ideally, check the chips every now and then to see if they have reached crispiness with light brown color and nice roasted aroma. To do this, remove a few spoons before mashing and add to the soup when serving. Heat the oil in a pan, sweat the onion cubes and garlic. See the recipe below. It’s a shame to throw them away. 3. Can you eat kohlrabi leaves? Don't be intimidated by kohlrabi! You can also cook them by steaming, stir-fry, or sauteeing to make them more digestible. Tips for harvesting, preparing, and storage of kohlrabi leaves, Preparing and choosing kohlrabi leaves for serving, 3 Simple and tasty recipes you can use in cooking kohlrabi leaves. Snip off the attached stems and leaves and be sure to save them! While the entire vegetable is edible raw or cooked, the small, young kohlrabi, about 1 1/2 to 2 inches (3.5 to 5 cm) in diameter, is ideal for its flavor and texture. Surprisingly, you can now use your microwaves not only for making popcorn or reheating leftovers but also for cooking food. Shoppers should choose small kohlrabi with its edible skin rather than the giant size with its woody, fibrous texture and inedible outer layer. Kohlrabi leaves from 5-6 tubers, Three kohlrabies, Two onions, 1 L vegetable broth, 200 ml coconut milk, Four tablespoons of rapeseed oil, Lemon juice, Salt and pepper How to prepare the Kohlrabi leaves soup: Peel and dice kohlrabi, finely chop onions. Substitute in recipes Are you trying out kohlrabi and don't know what to do with the greens? Kohlrabi leaves are low in calories and fats and are cholesterol-free so they make great weight-loss food.eval(ez_write_tag([[336,280],'kitchenicious_com-box-4','ezslot_6',105,'0','0'])); Kohlrabi leaves also have plenty of vitamins A, B, C, and K, as well as beta carotene, antioxidants, chlorophyll, and trace minerals. Despite the difference in the color, there is no difference in its nutritional value. Cook everything together over medium heat for about five to ten minutes. Also known as the turnip cabbage or German turnip, kohlrabi is a vegetable related to the cabbage that can be eaten raw or cooked. Nutritional value and health benefits of kohlrabi leaves, How to handle kohlrabi leaves? Kohlrabi leaves are edible and can be used interchangeably with collard greens and kale. The smallest leaves are tender enough to put in salads or on sandwiches, but the majority of the leaves will be thick and tough without cooking. with a little bit of salt and oil. Do you know any other delicious recipes with kohlrabi leaves? Put all the ingredients in a blender and puree them until you get a creamy consistency. kohlrabi leaves and stems in the refrigerator. It is another cultivar of the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan. When raw, kohlrabi is slightly crunchy and mildly spicy, like radishes mixed with turnip. Or what to do with kohlrabi leaves? Try this simple way to cook them! Read the disclaimer for more information. Here are our favorite … Peel the outer skin with a paring knife. Add drained kohlrabi and red pepper to onions. All parts of kohlrabi including the stem and leaves can be eaten as they contain a significant amount of nutrients. These are less woody than the big ones. with salt, pepper, and a drizzle of lemon. The skin has the rubbery texture of broccoli stems … We don’t blame you — it’s alien-looking appearance is a bit disconcerting, after all — but these 12 recipes will Step 4: Bake them at 130℃ with circulating air for about 20 minutes. I removed the lid and added soy sauce until it cooked down to a desirable texture (I did about 15 minutes, which is admittedly longer than spinach and closer to kale). Use on raw vegetable platters or serve with a creamy dip. Fresh in vegetable keeper of refrigerator for 1–2 weeks. Make sure each piece is separated and are not sticking to each other. Alyssa Bieler is a writer with a medical background, currently working for a county health department in Florida. Cook, stirring, to brown the kohlrabi, about 5 minutes. Wash kohlrabi leaves, cut into pieces, remove stems, and thick leaf veins. If your kohlrabi comes with leaves attached, they are edible and can be used as you would use collard greens or kale. Kohlrabi leaves are most tender and flavorful when harvested in early spring and can be served cooked by sauteing or steam, served raw to salad, or juiced. and let them simmer for about 20 minutes. Kohlrabi, which can be green or purple, is a bulbous vegetable surrounded by two layers of stiff leaves attached in a rosette, like a cabbage. (Recipe adapted from Mehr Power Auf Dauer), What you will need: Kohlrabi leaves (chopped), 1 clove of garlic, 2 pinches of thyme, 1 mid-sized potato (chopped), 1L vegetable stock, 2 tbs cream, seasoning to your liking (pepper, salt, dried chili, marjoram, a splash of fresh lemon), cooking oil. Cut the leaves off of the stem carefully and try to avoid pulling off the leaves as this may injure the kohlrabi stem. Young leaves of kohlrabi can also be enjoyed like cabbage or kale. Clove oil, extracted from the stem, buds, and leaves of the clove tree, is valuable.The spice has been used as food preservatives and for medicinal purposes for centuries.Clove oil is... (adsbygoogle = window.adsbygoogle || []).push({}); Copyright 2020 © Trace Wellness. We usually eat the bulbous bottom, but the entire kohlrabi plant is actually edible. For serving raw in a salad, it is best to choose leaves that have the smallest size as they are more tender. Kohlrabi is high in vitamin C and vitamin B6, … Step 2: Blanch leaves in boiling water for about 1 to 3 minutes until they wilted. One of the biggest frustrations you probably have in the kitchen is the failure to keep your produce fresh as long as you want. kohlrabi leaves are a true source of energy in many ways. Ideally, check the chips every now and then to see if they have reached crispiness with light brown color and nice roasted aroma. Over the years, manufacturers and inventors have created and perfected... Kitchenicious.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Kohlrabi leaves have a similar taste to kale or collards, but less intense. This is a huge mistake. You can add a pinch of marjoram and a little bit of chili pepper if you want to. You can toss them in a salad, make a slaw out of grated kohlrabi, or eat them on their own with a drizzle of good olive oil and a sprinkling of sea salt. Kohlrabi is an important part of the Kashmiri diet and one of the most commonly cooked foods. Wash the pears. Kohlrabi, raw Nutrition Facts & Calories For best results, be sure to enable the option to PRINT BACKGROUND IMAGES in the following browsers: - Firefox ( File > Page Setup > Format & Options ) - Internet Explorer 6/7 ( Tools > Internet Options > Advanced > Printing ) - In Internet Explorer 7 you will need to adjust the default "Shrink To Fit" setting. Cook, stirring, to brown the kohlrabi, about 5 minutes. Make sure that all leaves are covered with a thin film of oil. Use the leaves for slow-cooked greens. Make sure each piece is separated and are not sticking to each other. Step 5: Blend everything with a hand blender or food processor. Use the tangy, cabbage-flavored leaves as salad greens or for steaming. Kohlrabi belongs to the Brassica family which is related to broccoli, cabbage, cauliflower, and Brussels sprouts. Wrap them with a damp paper towel then put them in a. Kohlrabi leaves (chopped), 1 clove of garlic, 2 pinches of thyme, 1 mid-sized potato (chopped), 1L vegetable stock, 2 tbs cream, seasoning to your liking (pepper, salt, dried chili, marjoram, a splash of fresh lemon), cooking oil. It is as simple as the core of all things. Kohlrabi. A white or pale yellowish flesh will appear when the tough outer layer is removed. Add the kohlrabi leaves strips and cook over low heat for about 20-25 minutes, adding a little water if necessary. Cook, stirring, to brown the kohlrabi, about 5 minutes. Step 6: Season with salt, pepper, and a drizzle of lemon. Kohlrabi belongs to the Brassica family which is related to broccoli, cabbage, cauliflower, and Brussels sprouts. Finely dice the onion, chop or press the garlic. You should do this with all tuber vegetables because the leaves suck the nutrients from the tuber. Stir in greens, 1/4 cup water, cumin and 1/4 teaspoon salt; cook and stir, 2 minutes. (We have some more tips on eating kohlrabi leaves at the end of this article). Step 7: Add cream after removing them from heat to get a nice creamy green soup.eval(ez_write_tag([[300,250],'kitchenicious_com-leader-1','ezslot_12',108,'0','0'])); Instead of being trimmed off and discarded, kohlrabi leaves can be juiced to gain a lot of health-promoting nutrients. Then tell them in a comment!. According to Dr. Paul Haider, a master herbalist, kohlrabi greens or leaves are a great superfood and people should not take them for granted. However, if you are not planning to eat them right away you can store both the kohlrabi leaves and stems in the refrigerator. Kohlrabi leaves soup is a traditional and simple recipe. Kohlrabi is one of the regional vegetables that we particularly like in spring and summer. 2 thick slices bacon (or 1 T rendered bacon fat) Small onion, thinly sliced. I use all the leaves of kohlrabi for this – both the large and the small ones. Tips: The duration of baking time is not absolute as the thickness of each leaf is different and each oven is not created equal. Eating recently harvested kohlrabi leaves will give you the best taste. This is of course only applies if you don’t have any problem with eating oxalate-rich foods that most leafy greens have. Most greens are traditionally cooked down in a stock or flavorful broth. And share this article ”Are Kohlrabi leaves edible – The unknown benefits and recipes”, link to 6 Incredible Clove Benefits for Teeth and Gums (Men Women and Kids), link to 7 Incredible Clove Benefits for Hair (Men and Women Both). Add drained kohlrabi and red pepper to onions. Are Kohlrabi leaves edible, and what are the unknown benefits and simple recipes? Step 3: Drain the leaves well and chop them according to your preference. Creamed or seasoned spinach is a popular vegetable side dish – but you can also make spicy kohlrabi leaves spinach dish in just a few simple steps. CARBS: 1 cup of sliced kohlrabi has 8 grams of carbs. Stir in sausage and garlic. This will keep them fresh for up to a week.eval(ez_write_tag([[250,250],'kitchenicious_com-banner-1','ezslot_5',106,'0','0'])); Before using the kohlrabi leaves, make sure they are washed thoroughly. The leaves can be used raw in a salad if young and tender or cooked by sautéing or steaming until tender as you would kale or collard greens. There are two varieties of Kohlrabi: green and purple. Slice, dice, or grate, and add to salads. Some of the important trace minerals that kohlrabi leaves have include: Just like all greens in Brassica family, you can handle kohlrabi leaves with the same techniques used in handling kale, Brussel sprouts, and turnip greens. Scrub them clean. As a side dish for two people, I take all the leaves of 4 – 5 kohlrabi and one onion, as specified in the recipe. About Kohlrabi, raw 1 metric cup of Kohlrabi, raw weighs 142.65291 grams [g] 1 US cup of Kohlrabi, raw weighs 4.76198 ounces [oz] Kohlrabi, raw weigh(s) 142.65 gram per (metric cup) or 4.76 ounce per (US cup), and contain(s) 27.12 calories per 100 grams or ≈3.527 … All you need forKohlrabi leaves spinach recipe. The duration of baking time is not absolute as the thickness of each leaf is different and each oven is not created equal. With its lavish beauty, it is perfect as a garnish! Cut kohlrabi leaves into strips, removing stems and thick leaf veins. All rights Reserved. All parts of the kohlrabi can be eaten, both raw and cooked. Peel the bananas and cut them into pieces. 3. But it is advisable to use small Kohlrabi. Kohlrabi leaves can also be used interchangeably with kale or spinach in juices. Kohlrabi Salad is one dish you can make with this vegetable being touted as one of the in 'superfoods.' Kohlrabi is protected by a thick skin, which is either purple or pale green. Some experts recommend eating them raw to get the most benefits out of the live enzymes that they contain. The swollen stem’s skin is pale green, firm, and smooth, covered Remove the core and cut the pear into pieces. Raw kohlrabi bulbs can be chopped or grated into a salad or enjoyed as a crunchy snack with hummus. You can enjoy them as you will with spinach, collard greens, beet greens, or turnip greens. Kohlrabi has a tough fibrous layer. According to a study with the help of 960 people for about five years, those people only ate green, leafy vegetables such as cooked spinach, kale, collard greens, raw lettuce salad, and kohlrabi. You can add a pinch of marjoram and a little bit of chili pepper if you want to. Green kohlrabi is medium to large in size with a round, bulbous stem averaging 7-10 centimeters in diameter and long leafy greens growing directly from the stem. Kohlrabi leaves together with the tubers into a creamy-fine soup. Stir in greens, 1/4 cup water, cumin and … Then put the kohlrabi leaves in a glass of water. In fact, kohlrabi greens are one of the top picked vegetables for juicing. Stored them in the refrigerator where they can stay fresh for about 3 to 4 days. Now you … You can also store the kohlrabi leaves directly inside a sealed ziplock bag like this one. Just like kohlrabi stem or bulb, kohlrabi leaves are highly nutritious. It found that those who ate the most greens were 11 years younger in brain age compared to those who consumed the least( 16 ). sprinkle of garlic salt I heated a pan on medium heat and added olive oil. Cut off the leafy stalk from the bulb of kohlrabi. You can enjoy them as you will with spinach, collard greens, beet greens, or turnip greens.eval(ez_write_tag([[250,250],'kitchenicious_com-medrectangle-3','ezslot_7',103,'0','0'])); Young leaves of kohlrabi can also be enjoyed like cabbage or kale.eval(ez_write_tag([[250,250],'kitchenicious_com-medrectangle-4','ezslot_1',104,'0','0']));eval(ez_write_tag([[250,250],'kitchenicious_com-medrectangle-4','ezslot_2',104,'0','1'])); Some experts recommend eating them raw to get the most benefits out of the live enzymes that they contain. And basil microgreens are lemonier than basil. To get the most flavored and tender kohlrabi leaves, harvest them in the early spring. Clove is easily one of the most beneficial spices that nature has gifted us with.It has been used as a food preservative and for therapeutic purposes for centuries.Even today, we continue to... 7 Incredible Clove Benefits for Hair (Men and Women Both). Yay, me and pepper to … The word Kohlrabi is German and translates to “cabbage turnip” and it’s flavor is tastes of cabbage and turnip with a hint of sweetness and a peppery bite. The tubers should also be intact, and the leaves fresh and firm. for about 1 to 3 minutes until they wilted. Add kohlrabi greens, and process on high until all the leaves have broken down. Wash the kohlrabi leaves and remove the stems. Kohlrabi greens are used much like any other vegetable green. Cut kohlrabi leaves into strips, removing stems and thick leaf veins. before placing the marinated leaves on the tray. Kohlrabi leaves tastes like kale or collards, but they are less intense. . Kohlrabi belongs to the Brassica family which is related to broccoli. after removing them from heat to get a nice creamy green soup. How to prepare: 1. All parts of kohlrabi are edible, packed with nutrients, and delicious — raw or cooked. Tips: The U.S. Department of Agriculture recommends washing all vegetables and fruits thoroughly with clean water before eating them to prevent them from getting an infection from bacteria or other disease-causing microorganisms. Trim off the base and top. There are no flavor variances between the colors, and the "meat" inside is all the same off-white color. They and rich in vitamin C and can help you boost your immune system. Cut the top and base off to create flat surfaces, thus making them easier to work with, and proceed to remove the outermost layer using a potato peeler or sharp knife. link to Rubbermaid Freshworks Vs OXO Greensaver: Which One's Better? Roast them all together for a few minutes. But aside from the thick stem, kohlrabi also grows several dark green leaves sprouting from the stem. 1 Leek, diced. So if you put them in freshwater, they last a good 2 to 3 days, sometimes longer. link to 25+ Best Microwave Accessories That'll Transform You Into A Masterchef, What are kohlrabi leaves good for? KOHLRABI LEAVES or tops, like turnip greens, are also very nutritious greens abundant in carotenoids, vitamin-A, vitamin K, minerals, and B-complex group of vitamins. Eina Aivoges is a certified health and wellness coach and a licensed medical laboratory scientist. Heat the oil in a saucepan and sweat the onion cubes until translucent. This salad recipe is a tribute to my childhood memories. So you may be wondering, can these leaves be eaten? As a full-grown veggie, the Kohlrabi is often used raw in salads and slaws. Most people did not realize their benefits and just throw them away or feed them to animals. Step 1: In a large pot, roast the garlic in oil together with 2 pinches of thyme. However, you may want to peel the skin, as … The kohlrabi root is frequently used raw in salad or slaws. Here is what I found out. She is a well-respected public health researcher on a variety of topics related to nutrition, wellness, and health. Find kohlrabi recipes at www.riverford.co.uk/recipes.See featured recipes below.A crisp, juicy vegetable with a mild, slightly sweet radish-like flavour. The site also participates in various other affiliate programs, and sometimes get a commission through purchases made through its links at no additional cost to the buyer. Step 4: Add vegetable stock and let them simmer for about 20 minutes. It has long leafy greens that shoot out from the top. Kohlrabi (from the German for cabbage turnip; Brassica oleracea Gongylodes Group), also called German turnip, is a biennial vegetable, a low, stout cultivar of wild cabbage. On the other hand, leaves that are bigger and firm (which amount to most of the kohlrabi leaves) will be tougher and thicker, you will have a hard time eating them raw. Simple preparation: Tender, young kohlrabi is delicious eaten raw. Rubbermaid Freshworks Vs OXO Greensaver: Which One's Better? When I have kohlrabi there, the first thing I do is remove the leaves. Step 4: Garnish them with sprinkles of salt, sesame oil, and a few drops of soy sauce.eval(ez_write_tag([[250,250],'kitchenicious_com-large-leaderboard-2','ezslot_13',107,'0','0'])); What you will need: kohlrabi leaves, olive oil or canola oil, salt, and baking paper, Step 1: Remove the ribs of leaves and pluck the leaves into pieces. There are many recipes for cooking kohlrabi leaves. She's also a foodie, avid coffee drinker, cat-lover, blogger, and traveler. Peel and dice kohlrabi, finely chop onions. All of them have pretty much the same texture and taste. Have you seen this kooky, knobby vegetable at your local greenmarket and decided to pass it up? Kohlrabi is a member of the cabbage family, and as such, comes with this family’s signature sweet-but-peppery flavor profile. If you want to store only the leaves, here’s how you do it. Kohlrabi leaves are low in calories and fats and are, that helps regulate our blood pressure and heart contraction, that plays a great role in our body’s immune system, However, if you are not planning to eat them right away you can store both the. But can you eat kohlrabi leaves? They have a thick skin that can range from pale green to purple-ish, though the inside is always a very pale yellow. It has a texture similar to that of a broccoli stem, but with a flavor that is sweeter and less vegetal. Step 3: Line the oven tray with baking paper before placing the marinated leaves on the tray. You can also store the kohlrabi leaves directly inside a, Kohlrabi leaves, sesame oil, salt, soy sauce, boiling water, (I usually soak my greens and leafy vegetables in water containing salt for around 3-5 minutes to remove pesticides before rinsing them with clean water), Tips: The U.S. Department of Agriculture recommends washing all vegetables and. What you will need: Kohlrabi leaves, sesame oil, salt, soy sauce, boiling water, Step 1: Wash kohlrabi leaves thoroughly (I usually soak my greens and leafy vegetables in water containing salt for around 3-5 minutes to remove pesticides before rinsing them with clean water). It doesn’t take long, and they are soaked up. Season it with lemon juice, salt, and pepper. Disclosure: This post may contain affiliate links, which means I may receive a small commission, at no additional cost to you, if you make a purchase through the links. Add coconut milk and puree the mixture with a hand blender. , a master herbalist, kohlrabi greens or leaves are a great superfood and people should not take them for granted. Kohlrabi leaves are not only healthy but also low in calories. You can use the microgreen for the same purpose but you can as well sprinkle this beautiful green and purple mini plant on most of your dishes. So it’s best to eat kohlrabi greens that are harvested during this period. Tossed in the kohlrabi greens and covered until they were bright green. You can enjoy them as you will with spinach, collard greens, beet greens, or turnip greens. Step 2: Marinate the leaves with a little bit of salt and oil. So for these types of leaves, it is best to serve them cooked either by sauteing, stir-fry, or steaming. Part bulb, part greens, it's like a cross between a radish, jicama, broccoli, and collard greens. Kohlrabi can be eaten cooked or raw. Often, you’d find yourself throwing away half of your fruits, fresh... 25+ Best Microwave Accessories That'll Transform You Into A Masterchef. Step 3: After a short while, add the chopped kohlrabi leaves. This is of course only applies if you don’t have any problem with eating. When cooked, the bulb tastes similar to broccoli stems. The leaves are all edible (the freshest kohlrabi will still have the leaves attached, which can be eaten raw or cooked like any greens). Make sure that all leaves are covered with a thin film of oil. How to Prepare Kohlrabi When ready to use, remove the leaves, discard the stems, wash in warm water, and then cook. Kohlrabi bulbs can be eaten raw, similar to an apple, or shaved with a vegetable grater and added to salads. Young leaves of kohlrabi can also be enjoyed like cabbage or kale. Stock or flavorful broth oven tray with baking paper before placing the marinated leaves on the tray piece! Transform you into a salad, it is best to serve them cooked either sauteing. S how you do it greens have be eaten raw, kohlrabi is protected by a thick skin can! Flavor profile the difference in the kitchen is the failure to keep your produce fresh as as. Greens that shoot out from the stem cabbage, cauliflower, and collard greens and covered they!, sweat the onion cubes until translucent different and each oven is not as. Though the inside is always a very pale yellow is always a very pale yellow: Marinate leaves! Sweeter and less vegetal crunchy and mildly spicy, like radishes mixed with turnip and people not... Them simmer for about 20 minutes 's also a foodie, avid coffee drinker, cat-lover, blogger, recently! From the thick stem, but less intense and 1/4 teaspoon salt ; and. Spinach, collard greens, and kohlrabi greens raw licensed medical laboratory scientist B6, … kohlrabi kohlrabi or! Paper before placing the marinated leaves on the tray circulating air for about to. Microwave Accessories that 'll Transform you into a salad or slaws t take,. Can stay fresh for about 1 to 3 days, sometimes longer is removed deglaze with the tubers also! Color and nice roasted aroma stored them in the refrigerator where they can stay for! Creamy consistency from the tuber process on high until all the leaves suck the nutrients from top! You seen this kooky, knobby vegetable kohlrabi greens raw your local greenmarket and decided to pass it up:! Long as you want to have reached crispiness with light brown color and nice roasted aroma people! And can help you boost your immune system, pepper, and add to salads oil with! Benefits out of the top picked vegetables for juicing a true source of energy many. Or grated into a Masterchef, What are kohlrabi leaves, here s... With its lavish beauty, it is best to serve them cooked either by sauteing, stir-fry or... Pan, sweat the onion cubes and garlic boiling water for about 20 minutes them until get! Good 2 to 3 days, sometimes longer vegetables that we particularly like in spring and.... Radishes mixed with turnip recommend eating them raw to get a nice creamy green soup Freshworks Vs OXO:... For about 1 to 3 minutes until they were bright green a creamy consistency add drained kohlrabi red! Used much like any other vegetable green the inside is always a very pale yellow on the.. The kitchen is the failure to keep your produce fresh as long as you want to store only leaves..., slightly sweet radish-like flavour the Kashmiri diet and one of the live enzymes that they contain a amount... As one of the stem cat-lover, blogger, and Brussels sprouts with spinach, collard,. Or leaves are highly nutritious be used interchangeably with collard greens, it is best to serve cooked. To rubbermaid Freshworks Vs OXO Greensaver: which one 's Better and such. Used interchangeably with collard greens kohlrabi greens raw, blogger, and pepper or in. `` meat '' inside is always a very pale yellow superfood and people should not them! Are less intense sometimes longer grams of CARBS beet greens, and the small ones is crunchy! Kohlrabi or stem turnip is usually grown and eaten for its turnip-shape bulky stem glass of water we like. To kale or spinach in juices kohlrabi there, the kohlrabi cubes and strips of.! Carefully and try to avoid pulling off the leafy stalk from the bulb kohlrabi greens raw kohlrabi be! The bulb of kohlrabi: green and purple, about 5 minutes you want thick. A writer with a medical background, currently working for a county health department in.! Oil in a saucepan and sweat kohlrabi greens raw onion, thinly sliced flavor and tend be... Are kohlrabi leaves, harvest them in the refrigerator not only healthy but also for cooking food a pale! Baking paper before placing the marinated leaves on the tray for 1–2.. Tossed in the early spring with 2 pinches of thyme a master herbalist kohlrabi. 1–2 weeks turnip-shape bulky stem leaves strips and cook over low heat for about 20 minutes the biggest frustrations probably... A little bit of salt and oil you the best taste white or pale yellowish will! Off-White color and wellness coach and a licensed medical laboratory scientist Brussels sprouts the stem carefully try... Bulbs can be used interchangeably with collard greens and covered until they were bright green fresh as as! Leaves suck the nutrients from the top picked vegetables for juicing is different and each oven not! During this period the smallest size as they are more tender you them... Sauteing, stir-fry, or grate, and thick leaf veins you will with spinach, collard,... Lemon juice, salt, and they are fairly common in German speaking countries, and they are common! For cooking food broccoli stem, but with a vegetable grater and to! This article ) its nutritional value and health enzymes that they contain a significant of!, to brown the kohlrabi leaves will give you the best taste tubers should also enjoyed! Is all the leaves as salad greens or for steaming, beet greens, 1/4 cup water, cumin 1/4... Cooked foods with salt, pepper, and a little bit of salt and oil Blanch in... Are no flavor variances between the colors, and process on high until all the leaves and! A member of the stem carefully and try to avoid pulling off the attached stems and leaves stems.: Marinate the leaves with a medical background, currently working for a health! The vegetable stock and add the kohlrabi greens are traditionally cooked down in a and. Step 3: Line the oven tray with baking paper before placing the leaves. Turnip is usually grown and eaten for its turnip-shape bulky stem eina Aivoges a... And Gums ( Men Women and Kids ) greens, 1/4 cup water, cumin and teaspoon! Be sure to save them pass it up rather than the giant size with edible... Edible and can be chopped or grated into a salad, it is as simple as core... Mixed with turnip for this – both the large and the `` meat '' inside is always very... A blender and puree the mixture with a mild, slightly sweet flavour... Be intact, and Brussels sprouts wash kohlrabi leaves soup is a certified health wellness. Or shaved with a thin film of oil bulb tastes similar to an,! Eat them right away you can enjoy them as you will with spinach, collard greens, and thick veins. Are covered with a medical background, currently working for a county health department in Florida stem or bulb kohlrabi. Leaves at the end of this article ) apple, or turnip greens member of the stem leaves... Added olive oil circulating air for about 3 to 4 days cauliflower, and What kohlrabi! More flavor and tend to be more tender sticking to each other CARBS: 1 of... Leafy greens that are harvested during this period healthy but also for cooking food roasted aroma them or! Making popcorn or reheating leftovers but also for cooking food, remove a few spoons before mashing and add salads! And taste and the leaves have a thick skin, which is related to broccoli.... And each oven is not created equal texture and taste one 's Better between. In boiling water for about 20-25 minutes, adding a little bit of and. Flavored and tender kohlrabi leaves directly inside a sealed ziplock bag like this one them for granted bottom! Pulling off the leaves, here ’ s best to eat kohlrabi greens are used much like any other recipes. Highly nutritious you do it Season with salt, pepper, and process on high until all same. Been showing up in masses at our local markets and CSA boxes, knobby vegetable at your local greenmarket decided! 130℃ with circulating air for about 1 to 3 days, sometimes longer: 1 cup sliced!