What are kohlrabi leaves good for? 13 Surprising Health Benefits of Kohlrabi. Broccoli Rabe This hearty, bitter green (which we sometimes call rapini) is more closely related to … How to Store Harvest, Cure, and Store Winter Squash. Place the skillet on the stove and bring the liquid to a boil; reduce the heat and cook for 10 minutes, until the liquid level drops. If you prefer larger "baby greens", wait a few more days until the greens have reached a size that you like. Very simple to make and tasted good too. The edible bulb or stem can be green, white or purple, depending on the variety. Kohlrabi may look like a root vegetable, but it is actually related to cabbage, with a cabbage-like smell and the taste of broccoli stems. Has anyone eaten/cooked/prepared red kohlrabi greens, from red kohlrabi? So I made this dish that I learnt from my SIL in Sweden (which she made with spinach). To eat kohlrabi raw, remove the stems and then peel. Slice in half. Add remaining stock, water, mirin and soy sauce. Taste: beet greens taste a lot like Swiss chard, if you can imagine Swiss chard with a slightly beety twist. Kohlrabi benefits. Place kohlrabi in a large saucepan; add 1 in. I can't remember about eating kohlrabi greens specifically, but probably. @OeKc05 - I am one of those people who actually enjoy the flavor of cabbage and brussels sprouts. Growing Kohlrabi Greens. It can also be used in lieu of cabbage in many of the sausage and cabbage dishes favored in German cooking. Steam the leaves as you would steam spinach, cooking them for about 5 minutes. This little known plugin reveals the answer. Trim off the bottom base of the bulb. Kohlrabi is delicious served with cheese, curry, Dijon mustard, garlic, ginger, potatoes, rice wine, roasted meats, sesame oil, or soy sauce. Purple Kohlrabi Micro-Greens . They are mild flavored. However, I should also mention that it is rather sweet, a bit like a very crisp apple. Add komatsuna to taste and mushrooms; cover, reduce heat to medium-low and simmer for about 5 minutes, until greens are tender-crisp. Cook until the kohlrabi and potatoes are tender, about 20 to 30 minutes. Is Amazon actually giving you the best price? Taste-wise, you won't notice much difference. Drain the kohlrabi and mash the pieces with a potato masher. Discard any tough, woody parts. Have you eaten raw microgreens before? What are kohlrabi leaves good for? The flavor is a cross between cabbage and a mild radish – there’s a hint of that slight peppery bite you get with some radishes. Use at least three vegetables. The swollen stem’s skin is purple, firm, thick, and smooth, covered by multiple layers of rosette-shaped, dark green leaves. Some people find the taste to be an acquired one, but many people who were raised in largely German communities in the Midwest grew up eating kohlrabi whenever it was in season. The internal temperature should be about 210 degrees F. Roast kohlrabi with the skin on or peeled. Kohlrabi leaves taste a bit like kale or collard greens. When cooked, it’s a bit sweeter, especially if caramelized. The smaller the kohlrabi, the sweeter it will taste and almost a radish-like flavor develops the longer it matures. Its lightly spicy crunch plays well with cabbage, carrots, and greens. They are all in the same family of vegetables, after all — along with radishes, turnips, broccoli, kale, Brussels sprouts, and more. Drain the saucepan and kohlrabi through a colander. Kohlrabi greens are thick and taste best when cooked or steamed, but they are also eaten chopped in salads. The kohlrabi you purchase most likely is half bulb, half greens. It must have some serious nutritional value. Roast, turning the kohlrabi and garlic two or three times until well browned, 30 to 35 minutes. Peel and steam and serve with lemon juice and melted butter. Then, drain the leaves in a colander, squeezing out the excess water. This is great for me, because potassium helps prevent leg and foot cramps, which I often get. What Does Kohlrabi Taste Like? Blanch the leaves in boiling water for about three to five minutes, or until just barely wilted. Harvesting kohlrabi leaves in early spring is the best time to get flavorful, tender greens. Kind of like a UFO. Add butter or olive oil and process until smooth. Although kohlrabi doesn't need to be peeled, the outer layer can taste tough so feel free to peel it with a heavy-duty vegetable peeler or a sharp paring knife. Cooking Kohlrabi Leaves. I have previously described the flavor of raw kohlrabi as a cross between a turnip and a cucumber in that it is a crisp, mild vegetable with a slight peppery bite. It can reach the size of an orange and can be white, deep violet, or greenish-white in color. Sprinkle cooked leaves with lemon juice and a dollop of butter. Cut or dice kohlrabi into pieces and place them in a pot. In fact, it is a member of the Brassica or cabbage family and offers many of the same nutritional benefits. There are no flavor variances between the colors, and the "meat" inside is all the same off-white color. So it’s best to eat kohlrabi greens that are harvested during this period. English tutor, poet, voice-over artist, and DJ. Like garlic and goat cheese and bacon and on and on. Cut the flesh into slices or wedges and add to Chinese stir-fry or Indian curry. Perfect. After enjoying kohlrabi sautéed with a sprinkling of sea salt for a couple weeks, I upped the ante and went for broke with this week’s experiment. Kohlrabi is also packed with immune boosting vitamin C, A, K and B6. Which means that everything that tastes good with kale and beets, also tastes amazing with beet greens. My latest success is cooking with kohlrabi greens, they are mellow and don’t have any distinguishable taste, almost like chard. We usually eat the bulbous bottom, but the entire kohlrabi plant is actually edible. The takeaway: Try it out. of water. Kohlrabi and turnips are both cool-season vegetables with edible bulbs. The stalks are topped with large broccoli-like leaves, are edible, and can be prepared just like spinach. Do you cut up the big ball part, or the leaves, or what? Kohlrabi is a member of the cabbage family, and as such, comes with this family’s signature sweet-but-peppery flavor profile. Kohlrabi leaves can be cooked like spinach. A raw kohlrabi can also be eaten like an apple, although it contains far less sugar. Some of our favorites were carrot and kohlrabi slaw, scalloped kohlrabi, and roasted kohlrabi with garlic and Parmesan cheese. Melt 4 to 6 tablespoons butter in a heavy pan over low heat. You can strip out the stem by folding together the two sides of the leaf and pulling out the stem. Before becoming a professional writer, Michael worked as an I try to use kohlrabi whenever I can find it because of the valuable kohlrabi nutrition. Cilantro microgreens are more potent than full-grown cilantro. When raw, it tastes like a slightly spicier version of broccoli stem, like a mix between broccoli stem and radish. Kohlrabi can be served raw, grated, sprinkled with salt, or cooked. Your kohlrabi microgreens are ready to eat within 7 to 10 days from sowing or when they reach about 2 inches in height. Cover the skillet and cook the greens over medium heat for 8-10 minutes until they wilt down. Kohlrabi is rich in potassium and vitamin C. There are about 40 calories per cup of raw kohlrabi. Reduce the heat to 300 degrees F and garnish the top with grated cheese (Cheddar, Gruyère, Parmesan). Boil and serve tender-crisp. Purple kohlrabi may change color during cooking and become whitish colored. 3. Indeed, it is in the same general category, the Brassica oleracea Gongylodes group, as the broccoli it resembles in flavor. Grate or shred to add to a slaw or toss with rémoulade sauce (mayonnaise, mustard, capers, chopped gherkins, herbs, and anchovies). Kohlrabi stalks are crunchy like broccoli and have a hint of radish and cucumber taste to them. Kohlrabi isn’t as easy to find where I live now. Kohlrabi Salad is one dish you can make with this vegetable being touted as one of the in 'superfoods.' Cut off any thick parts of the stem and add them to a skillet with a knob of butter and pinches of salt, pepper, and red pepper flakes. These little sputnik-shaped vegetables come in green or purple, can be eaten raw or cooked, and taste a bit like broccoli stems, but milder and slightly sweeter. For all intents and purposes, kohlrabi appears to be a root vegetable in the same company as turnips, radishes and rutabagas. Bring to a boil. Thanks in advance guys. These are used much like spinach or collard greens. It was sweet and crisp all the way through and kept for weeks. Get a recipe: Kohlrabi Slaw 2. Ideally, a kohlrabi bulb should be about the size of an apple or smaller, approximate 3 inches (7.62 cm) in diameter. The bulb of the kohlrabi is not a root and grows above ground. It’s best to eat kohlrabi soon after purchase, since its taste starts to change after harvest. Kohlrabi and turnips are complementary flavors and taste great together in soups or roasted vegetable medleys. Kohlrabi, from the German words kohl (cabbage) and rabi (turnip), is not actually a cabbage or a turnip. Arugula microgreens taste more like arugula. Cook in the microwave on high for about 10 minutes. 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