Kohlrabi is delicious steamed, sautéed, roasted, stuffed, creamed, in soup or stew, and eaten raw. When raw, kohlrabi is slightly crunchy and mildly spicy, like radishes mixed with turnip. 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. When cooked, the bulb tastes similar to broccoli stems.
· 1 lg kohlrabi bulb, peeled
· 1 tbsp olive oil
· 1 clove garlic, minced
· salt and pepper to taste
· 1/3 cup grated Parmesan cheese (sub Nutritional Yeast, or vegan substitute)
1. Preheat an oven to 450 degrees F (230 degrees C).
2. Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
3. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese, or equivalent substitute. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.
Quick Collard Greens
· 1 large bunch (about 10 ounces) collard greens
· 1 ½ tablespoons extra-virgin olive oil
· ¼ teaspoon fine sea salt
· 2 medium cloves garlic, pressed or minced
· Pinch of red pepper flakes (optional, scale back or omit if sensitive to spice)
· A couple lemon wedges, for serving
1. To prepare: remove the thick center ribs out of each stem. Stack the rib-less greens and roll them up into a cigar-like shape. Slice over the “cigar” as thinly as possible (⅛″ to ¼″) to make long strands. Shake up the greens and give them a few chops so the strands aren’t so long.
2. Heat a large, heavy-bottomed skillet over medium-high heat, then add the olive oil. Once the oil is shimmering, add all of the collard greens and the salt.
3. Stir until all of the greens are lightly coated in oil, then let them cook for about 30 seconds before stirring again. Continue stirring in 30-second intervals until the greens are wilted, dark green, and some are starting to turn browns on the edges (this is delicious). This will take between 3 to 6 minutes.
4. Once the collards are just about done, add the garlic and red pepper flakes (if using). Stir to break up the garlic and cook until it’s fragrant, about 30 seconds. Remove the pan from the heat.
5. Immediately divide the cooked collards onto plates, and serve with a lemon wedge each.