Balsamic-Tinged Kohlrabi

Lightly browned, juicy kohlrabi dice taste like artichokes and cucumbers, for no reason I understand. Barbara Spiegel, who devised this simple, tart-sweet sauté-braise, likes the delicacy of the dish without the leaves. For an earthier dish with kale-like undertones, prepare the variation with the greens included.

To serve four, double the ingredients and use a very wide skillet to hold the kohlrabi dice in a single layer.