Kohlrabi with Greens
This simple recipe transforms kohlrabi, a unique and flavorful root vegetable, into a comforting and satisfying dish. The kohlrabi is cooked until tender and combined with its greens, creating a delicate balance of textures and tastes. The addition of a simple sauce made with butter and flour elevates the dish, making it a delightful side or light meal.
Ingredients
- 2 medium Kohlrabi root
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1 cup Kohlrabi greens (or other leafy greens)
- 2 tablespoons Butter
- 1 tablespoon Flour
- 1 cup Vegetable broth or soup stock
Instructions
- 1Wash, peel, and dice the kohlrabi root into small pieces. Place the diced kohlrabi in a pot with salted water and bring to a boil. Cook until tender, about 15-20 minutes.
- 2While the kohlrabi is cooking, wash and chop the kohlrabi greens (or other leafy greens). In a separate pan, bring water to a boil and cook the greens until tender, about 5 minutes. Drain the greens and chop them finely.
- 3In a pan, melt the butter. Add the flour and cook for a minute, stirring constantly. Add the chopped greens and the vegetable broth or soup stock. Stir until the sauce thickens slightly. Add the cooked kohlrabi and cook everything together for a few minutes to heat through. Serve immediately.