Basic Kohlrabi Leaves

Kohlrabi leaves are not to be ignored (unless you buy the vegetable in a Chinese market—in which case there won’t be any). Blanched and sautéed, the leaves have a smooth, fleshy feel, spinach color, and flavor like Swiss chard crossed with bok choy. Since they are rather skimpy (the leaves from one small bunch serve one person), it makes sense to fill out a recipe with leaves from either one of these similar greens. Sautéed sliced mushrooms are a welcome addition.