Q. I went out to a friend’s farm this weekend and we picked kohlrabi and beets. I know that I can wash and cook the beet greens, but how do I cook kohlrabi? And, can I cook the greens and eat them as well?
A. Sounds to me as though you’ve got a feast of fresh veggies to look forward to. Kohlrabi is a cultivar of the cabbage. Its name means “cabbage turnip” and has a mild flavor reminiscent of these two vegetables. You can peel and slice kohlrabi thinly and put it raw in salad. Or, you can cook it just as you would a beet or turnip, covered in water and simmered until tender. Then, cube it and toss with a little olive oil or butter, salt and pepper and it is ready to eat. The greens, too, are edible. Take the smaller, newer leaves, trim them and cook as you would beet greens, until they are tender. Drain well and serve with some crumbled, fried bacon, a little of the bacon fat and a splash of balsamic vinegar.
Photo by Bonnie Walker