Kohlrabi

Sautéed Kohlrabi Leaves

Wash and de-rib tender kohlrabi leaves. Blanch in a large pot of boiling salted water until just wilted, 4 to 5 minutes. Rinse under cold water, squeeze dry and chop. Heat 1 to 2 tablespoons butter in a sauté pan. Add chopped greens and cook over medium-high heat, stirring constantly, until moisture is evaporated. Add enough butter to coat and cook 5 to 10 minutes. Season with salt, pepper and lemon juice (optional), to taste.

From “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003.

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