1 large or 2 medium kohlrabi(s)
1 T vegetable oil
1/4 c water, broth, or stock
salt, to taste
1 T balsamic vinegar or to taste
ground black pepper, to taste
1 – 2 T chopped scallion greens
1. Peel kohlrabi(s), halve, then cut into 3/4-inch slices. Dice slices.
2. Heat oil in a skillet large enough to hold dice in a single, close layer. Add kohlrabi and toss over moderately-high heat to brown lightly, about 5 minutes. Sprinkle with salt; add water and bring to a simmer. Cover and simmer over low heat until just tender, stirring occasionally, about 5 more minutes.
3. If any liquid remains, uncover and toss over over moderate heat to evaporate. Add vinegar and pepper and toss until kohlrabi is slightly glazed, about 2 minutes. Add scallions and toss. Season and serve hot.