Alex Lau
As long as the kohlrabi's greens are fresh-looking and not wilted, you can eat them. They can be sauteéd just like spinach.
Recipe information
Yield
4 Servings
Ingredients
4 ounces slab or thick-cut bacon, cut into small pieces
1 pound medium kohlrabies, peeled, cut into ⅓-inch-thick wedges, plus 6 cups coarsely torn kohlrabi greens
6 scallions, white and pale-green parts only, cut into 1-inch pieces
3 garlic cloves, thinly sliced
1 tablespoon soy sauce
Kosher salt, freshly ground pepper
Preparation
Step 1
Cook bacon in a large skillet over medium heat, stirring occasionally, until bacon begins to brown, 5–7 minutes; transfer to a bowl.
Step 2
Increase heat to medium-high and cook kohlrabies in skillet, tossing occasionally, until golden brown, about 5 minutes. Add scallions and garlic and cook, tossing, until scallions are soft and garlic is golden, about 3 minutes. Add kohlrabi greens and 3 Tbsp. water and cook, tossing, until greens are tender, about 2 minutes. Add bacon and soy sauce and toss to combine; season with salt and pepper.
Nutrition Per Serving
Calories (kcal) 120 Fat (g) 4.5 Saturated Fat (g) 1.5 Cholesterol (mg) 10 Carbohydrates (g) 16 Dietary Fiber (g) 7 Total Sugars (g) 4 Protein (g) 8 Sodium (mg) 470
