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Kohlrabi Leaves
Preparation info
- Difficulty
Easy
Appears in
Published 1986
When kohlrabi leaves are cooked alone, as a side dish, you’ll need about 6 ounces of them per serving (about 1 small bunch). Blanched and sautéed, the leaves have a smooth, fleshy texture and deep-green spinach color; the flavor is much like Swiss chard or spinach with a dose of kale.
Method
Drop the trimmed leaves into a large pot of salted, boiling water. When water returns to a full boil, stir, then boil until barely tender, 2-3 minutes. Drain well, pressing the leaves. You can leave the soft, thickish leaves whole, or slice or chop to su