Kewl Kohlrabi

February 28th, 2010
by: Blue

I bought kohlrabi at a farmer’s market today (yes, the farmer’s market is open for business this last day in February in San Antonio).  I’ve never had it, never cooked it, and it was one of the few things that was left at 4 pm.  Kind of like the runt in a litter.  THANK GOD.  I now love-love-love kohlrabi.  Kohlrabi=yummy in my tummy=a cross between potatoes and spinach and artichokes.  Tommy likes it too, he went back for a second taste :-)

3 kohlrabi bulbs with leaves
2 Tablespoons extra-virgin olive oil
1 large onion, chopped
3 cloves minced garlic
3 tablespoons heavy cream
1/4 cup finely chopped cooked bacon (optional)
salt and pepper to taste

Trim and peel the kohlrabi bulbs. Rinse the leaves (discard the stems and yellow leaves), and pat the leaves dry with paper towels. Coarsely chop the leaves and set aside. Cut the bulbs into chunks.

Bring a saucepan of lightly salted water to a boil, and add the kohlrabi chunks. Reduce the heat and simmer until tender (about 15 minutes).


Heat the olive oil in a skillet. Add the onion and sauté over medium-low heat until softened, about 5 minutes. Add the garlic and cook, stirring, another minute or two.

Add the kohlrabi leaves to the skillet along with 1/4 cup water. Cover, and cook 5 minutes. Then uncover, and cook, stirring occasionally, until all the liquid has evaporated, 3-5 minutes.

Add the drained kohlrabi chunks to the skillet, stir, and add the heavy cream and the bacon.  Stir for a few minutes until everything is heated and enjoy immediately.

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