Basic Kohlrabi Leaves

Preparation info

  • Serves


    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

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.


  • ¾ to 1 pound kohlrabi leaves (or a combination of kohlrabi and chard or bok choy leaves)
  • 1 to 2 tablespoons butter, goose or bacon fat, or olive oil
  • Optional: 1 medium shallot, minced
  • Salt and pepper


    1. Strip kohlrabi stems from leaves. Rinse leaves well. Drop into a large pot of boiling salted water. When water returns to a full boil, stir, then boil until just tender (this will vary with your taste and time of year), from about 2 minutes to as long as 10.
    2. Drain leaves well, pressing out moisture. Keep whole, or slice or chop to suit. (They can be left for hours at room temperature; or refrigerate until needed.)
    3. To serve, melt butter in a skillet over moderate heat. Add optional shallot and toss a minute; add leaves and sauté until hot through. Season and serve hot.

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