Here raw kohlrabi marinates in a basic salad dressing while you sauté up some greens. When the greens have cooled some they’re tossed with the kohlrabi, creating a texturally diverse dish. The dressing is left purposely basic, leave as is, or embellish as you see fit. Braising greens are best here, I found that spinach was too soft when cooked to offer any kind of counterpoint to the marinated kohlrabi. Cook the greens to your preference.
1/2 t grated lime, lemon or other citrus zest
2 T lime, lemon or other citrus juice
2 – 3 T extra-virgin olive oil
salt and pepper, to taste
2 – 3 kohlrabi bulbs, peeled
2 T vegetable oil, for sautéing greens
3 – 4 garlic cloves, chopped
6 – 8 c chopped greens
water, broth or stock, if needed
1/2 c toasted nuts or seeds, chopped if necessary (pumpkin seeds are great here)
1. Combine zest, juice, extra-virgin oil, salt, and pepper in a bowl.
2. Slice or dice kohlrabi. Place in bowl with juice/oil mixture. Toss to coat and allow to marinate while you prepare greens.
3. Heat vegetable oil along with chopped garlic in a large skillet. When the garlic is fragrant, add greens, in bunches, stirring in as the previous bunch wilts. Cook, stirring, until desired degree of tenderness is achieved, adding a splash of water to keep the greens from sticking to the pan.
4. Remove skillet from heat and transfer to a bowl. Allow to cool to room temperature. Either add to kohlrabi or vice-versa and toss to combine. Top with nuts or seeds and serve.