Are kohlrabi greens edible? Kohlrabi Gratin Using the Leaves!

This post was first published in 2017 but I thought is would be great to post again.  I am not a fan of wasting any bits of my CSA share that are edible!  So give this a try. 

Although the plant is generally grown for the thick bulb, you can also take the smaller leaves that form when the plant is young. These are used much like spinach or collard greens. Kohlrabi greens are thick and taste best when cooked or steamed, but they are also eaten chopped in salads.

Most greens are traditionally cooked down in a stock or flavorful broth. You can do a vegetarian version or add smoked ham hock, bacon or other rich amendment. Cut out thick ribs and wash the leaves well. Chop them and add to a simmering liquid. Turn heat to medium low and let the greens wilt. The less time the leaves cook, the more nutrient will still be contained in the vegetable. You may also add the leaves to a vegetable gratin or stew.

Kohlrabi Gratin

4-6 kohlrabi with leaves
1 tablespoon butter or olive oil
1 clove garlic or 1/2 garlic scape thinly sliced
2 to 3 tablespoons sliced green or bulb onion
3 to 4 cups stock
3 to 4 tablespoons flour
Salt and pepper to taste
2 ounces sharp cheddar or other strong cheese, grated

Preheat oven to 375 degrees F.

Remove greens from kohlrabi and set aside. Cut off roots and tops of kohlrabi and trim off fibrous outer layer. Slice into 1/4-inch slices or cube into 1/2-inch pieces. Wash greens. Remove stems using a knife to make v-cuts in the leaves. Stack several leaves together, roll like a cigar, and thinly slice into strips 1/8- to 1/4-inch wide. Repeat.

In a large pan heat 4 quarts water to a boil. Add leaves. Test for tenderness and bitterness. Cook until leaves are on the verge of losing their bright green color. Remove and drain.

In a large sauté pan, heat butter or oil. Sauté garlic and onion for 2 minutes.

Remove garlic and onions from pan and set aside. Add 3 cups stock to pan, bring to a low boil. Add kohlrabi bulb pieces. Cook until tender crisp.

Remove kohlrabi from pan. Remove 1 cup stock and into it stir the flour. Add the flour and stock mixture back to the sauté pan. Salt and pepper to taste. Stir to prevent lumps.

Add reserved garlic, onion, kohlrabi, and kohlrabi leaves to the sauté pan. Coat with sauce. Add 1/2 to 1 cup more stock if mixture is too dry. Adjust seasoning if necessary. Transfer to a greased 2-3 quart dish. Top with grated cheese. Bake until cheese is brown, approximately 15 to 20 minutes.

Serves 4.

Recipe from The Green Earth Institute