This Braised Kohlrabi Greens recipe transforms overlooked kohlrabi leaves into a tender, flavorful side dish bursting with nutrients.
Rich in fiber, plant-based protein, and essential vitamins, it’s lightly braised with garlic, onions, and parmesan for a healthy boost.
Quick, low in carbs, and satisfying, it’s perfect for weeknight dinners, meal prep, or a wholesome addition to any plate.
Braised Kohlrabi Greens Stew
Equipment
- 12-inch heavy skillet (1)
- Chef’s Knife (1)
- Cutting Board (1)
- Measuring cups and spoons (1 set)
- Wooden Spoon or Spatula (1)
Ingredients
- 12 ounces kohlrabi greens and stems about 2 mature kohlrabi plants
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion diced
- 4 garlic cloves smashed and peeled
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup low-sodium chicken stock
- 1/4 cup parmesan cheese finely grated
- 2 teaspoons fresh lemon juice
Instructions
- Prepare the Kohlrabi Greens and Stems: Start by carefully separating the leafy greens from the firmer stems of your kohlrabi. Gently roll the leaves together and slice them into roughly 1-inch wide ribbons. This ensures even cooking and a tender texture. Next, dice the stems finely into small, uniform pieces. The stems will provide a slightly firmer bite and add depth to the braised greens.
- Heat the Skillet and Oil: Place a heavy 12-inch skillet over medium heat and pour in the extra virgin olive oil. Allow the oil to warm for a minute or two until it shimmers lightly, indicating it’s ready. This step is essential for releasing the aromatics’ flavors without burning the garlic or onion later.
- Sauté Onion, Garlic, and Stems: Add the diced onion, smashed garlic cloves, and chopped kohlrabi stems to the skillet. Stir frequently to coat everything in the warm oil. Cook this mixture for 5-6 minutes, or until the onions turn translucent and soft, and the stems are tender but still slightly crisp. This step builds the foundational flavors for the braised greens.
- Add the Kohlrabi Leaves Gradually: Once the stems are tender, begin adding the kohlrabi leaves a handful at a time. As each batch wilts slightly, add more, stirring constantly to prevent overcrowding and uneven cooking. Season lightly with sea salt and black pepper during this stage. Continue this process until all the leaves are in the skillet and have softened noticeably.
- Pour in Stock and Braise: Carefully pour the low-sodium chicken stock over the greens, ensuring it reaches all parts of the skillet. Reduce the heat to medium-low and cover the pan with a tight-fitting lid. Allow the greens to braise gently for 10-12 minutes. During this time, the leaves will become tender, and the stems will absorb the savory flavors of the stock and aromatics.
- Incorporate Parmesan Cheese: Remove the lid and sprinkle the finely grated parmesan cheese evenly over the greens. Stir gently until the cheese melts completely and coats the greens in a rich, savory layer. This step adds depth and a subtle creamy texture to the dish. Taste and adjust seasoning with additional salt and pepper as needed.
- Finish with Lemon Juice: Remove the skillet from the heat. Drizzle the fresh lemon juice over the braised greens and stir to combine. The lemon juice adds a bright, fresh flavor that balances the richness of the parmesan and olive oil, enhancing the overall taste.
- Serve and Enjoy: Transfer the braised kohlrabi greens to a serving dish while still warm. These greens pair beautifully with roasted meats, grain bowls, or simply enjoyed on their own. For best results, serve immediately to enjoy the full tenderness and flavor of the dish.
Notes
- Use fresh kohlrabi leaves and stems for the best flavor and texture. Wilted or older greens may be tougher.
- Finely dicing the stems ensures even cooking alongside the leaves.
- Low-sodium chicken stock is recommended, but vegetable stock works well for a vegetarian version.
- Adjust the seasoning gradually; the parmesan adds saltiness, so taste before adding extra salt.
- Braising the greens slowly enhances their natural sweetness and keeps them tender.
- Lemon juice at the end brightens the flavor and balances the richness of the parmesan.
Chef’s Secrets for Perfect Greens
To achieve tender, flavorful kohlrabi greens, always start by separating and chopping the leaves and stems carefully.
Cooking the stems first ensures they soften without overcooking the delicate leaves.
Gradually adding the greens prevents overcrowding and promotes even wilting.
Using a heavy skillet retains heat efficiently, while a slow braise allows the greens to soak up the stock and aromatics.
Finishing with fresh lemon juice enhances brightness, and melting parmesan at the end adds a rich, savory depth that elevates a simple side dish into a memorable, nutrient-rich experience.
Serving Suggestions for Every Meal
Braised kohlrabi greens are versatile and pair well with a variety of dishes.
Serve alongside roasted or grilled meats such as chicken, pork, or beef for a satisfying, balanced plate.
They also complement grain-based bowls, quinoa, or rice dishes for a wholesome vegetarian option.
For a lighter touch, top with toasted nuts or seeds for added crunch, or drizzle with a little extra virgin olive oil just before serving.
These greens are equally delightful as a standalone side or incorporated into a hearty sandwich or wrap.
Storage Tips to Maintain Freshness
Store any leftover braised kohlrabi greens in an airtight container in the refrigerator for up to 4 days.
Allow the greens to cool completely before sealing the container to prevent condensation and sogginess.
To reheat, gently warm in a skillet over medium-low heat with a splash of stock or water to restore moisture.
For longer-term storage, greens can be frozen for up to 2 months, though the texture may soften slightly after thawing.
Always taste and adjust seasoning after reheating to refresh the flavor.
Frequently Asked Questions
1. Can I use kohlrabi stems only?
Yes! The stems are perfectly edible and slightly firmer than the leaves. Dice them finely and braise longer to ensure tenderness.
Using only stems will yield a sweeter, crunchier texture compared to using both leaves and stems.
2. Can this recipe be made vegetarian?
Absolutely. Simply replace the chicken stock with vegetable stock.
The cooking process and flavors remain just as satisfying, making it an excellent vegetarian or vegan side dish.
3. How do I prevent the greens from getting soggy?
Avoid adding all the leaves at once. Introduce them gradually to the pan as they start to wilt, and keep the heat at medium to medium-low.
This ensures even cooking without waterlogging the greens.
4. Can I prepare this recipe ahead of time?
Yes! You can prep the kohlrabi leaves and stems in advance.
Store chopped greens and stems separately in airtight containers in the fridge for up to 24 hours.
Cook the dish just before serving for the best texture and flavor.
5. What can I serve with braised kohlrabi greens?
These greens pair wonderfully with roasted meats, baked fish, grain bowls, or hearty vegetarian dishes.
They also complement creamy mashed potatoes or polenta, adding a nutrient-rich, flavorful side that balances heavier mains beautifully.
