Here’s what I did with the fresh kohlrabi greens from my hoophouse!
- 1 medium leek or spring onion (bulb only, leaves can be discarded)
- 1/2 lb. kohlrabi greens
- 1 Tbsp. fresh oregano
- 1.5 tsp. chili powder
- pepper, to taste
- salt, to taste
- olive oil
- 1 cup water
Wash all produce. Strip kohlrabi leaves from the stems and slice leek or spring onions. Chop oregano.
Turn stove on high and add a splash of olive oil to a frying pan. Saute leek or spring onion for two minutes. Add kohlrabi greens and saute one minute, and then add water. Stir, ad chili powder, and partially cover frying pan. Stir every three minutes until water is mostly evaporated. With just a bit of water left in the pan, add oregano, salt, and pepper. Cook until all water has evaporated. Serves two.