Kohlrabi leaves are tender and have a similar taste to their brassica cousins, kale and collards. I love them torn in a simple salad with dressing, on tacos, sautéed with butter and garlic, in sandwiches, or on top of homemade pizza or nachos. They are healthy, high in calcium and iron, and I love their texture.
This recipe can be made as a side for 3 or 4 people.
Kohlrabi Grain Salad
1 tender kohlrabi- bulb cubed, stems diced, and chiffonade the leaves (cut in half along the vein, roll them up and cut across the roll- this will give you nice long thin strips)
1/2 c carrots (about 1 med carrot)
1/2 c watermelon radishes sliced into bite-sized slices- keep roughly 1/4 aside to add at end
1/4 c scallions
1/2 c dry of your favorite grain (I suggest quinoa, barley, couscous, farro, rice, or bulgur)
Fresh herbs of your choice (cilantro, dill, parsley or thyme recommended)
1 tsp salt
2 pinches black pepper
Begin cooking grains as instructed. I used quinoa which takes about 15 minutes and requires 1 c cooking liquid. I used vegetable stock, but water or chicken stock would be nice with fresh thyme, lemon juice and garlic. Pork stock would be really yummy if you added a little fish sauce, soy sauce, lime juice, and cilantro. I took the more simple route and just used thyme and vegetable stock and it was lovely, bright, and clean tasting.
Half way through the quinoa cooking time, or about 8 minutes before the end of whatever grain you are cooking, add the carrots, kohlrabi bulb and stem, majority of watermelon radishes, salt, pepper, and thyme if you are using it. If using cilantro, dill or parsley, save until the end.
Once your grains are fully cooked (for quinoa your tails have popped) remove from heat. Add cooked grain mixture to kohlrabi leaves, remaining watermelon radishes, scallions, and cilantro if you are using it. Taste for seasonings.
Thats it! In 15 minutes of prep time and 15 minutes cooking time you have a lovely spring salad. The only thing better would be if you followed it up with a delicious rhubarb crisp….