Braised Kohlrabi Greens Stew
Transform kohlrabi leaves into a tender, savory side dish with garlic, onions, and parmesan. This quick, nutritious recipe is high in fiber, plant-based protein, and low in carbs, making it a perfect everyday addition to your meals.
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.
