AuthorThe GardenerCategorySide DishDifficultyBeginnerKohlrabi Leaves Sauteed in Olive Oil, Onions and Garlic
This dish makes a very nice substitute for sauteed spinach, providing a hearty and earthy flavor. Just saute as you would spinach. You can use immediately or freeze in a quart size Ziploc freezer bag, for future use. The recipe provides an option for adding mushrooms and tomatoes to make a nice stewed dish.
Finely chop garlic cloves.
Add olive oil and butter to large sauce pan and melt in a large sauce pan. and add garlic and onions.
Saute garlic and onions until softened and add sliced kohlrabi. Stir frequently until kohlrabi slightly wilts and is coated well. Add salt and pepper to taste and serve or freeze.
Add 1 extra tbsp of butter and fresh mushrooms with the garlic and onions and saute together till mushrooms are browned and softened.
Add kohlrabi leaves as before and stir frequently. After they start to wilt add in the tomato chunks. Stir lightly until tomatoes are softened and heated through. The tomatoes will sweat out moisture that will make for a flavorful vegetable stew. Add salt and pepper to taste and serve.
Ingredients
Directions
Finely chop garlic cloves.
Add olive oil and butter to large sauce pan and melt in a large sauce pan. and add garlic and onions.
Saute garlic and onions until softened and add sliced kohlrabi. Stir frequently until kohlrabi slightly wilts and is coated well. Add salt and pepper to taste and serve or freeze.
Add 1 extra tbsp of butter and fresh mushrooms with the garlic and onions and saute together till mushrooms are browned and softened.
Add kohlrabi leaves as before and stir frequently. After they start to wilt add in the tomato chunks. Stir lightly until tomatoes are softened and heated through. The tomatoes will sweat out moisture that will make for a flavorful vegetable stew. Add salt and pepper to taste and serve.
