Baby Kohlrabi

I was planning braised turnips for Christmas lunch, but when I walked past the South Central Farmers Cooperative stall at the Hollywood Farmers Market on Christmas Eve I saw baby kohlrabis. How could I resist?

Kohlrabi is a member of the cabbage family, and has edible greens and a delicious bulbous stem that grows above ground, looking like quite the alien plant.

Usually at the market the stalks and greens are 18-inches long or so. But the ones I saw Saturday were about nine inches from bulb to leaf top.

I snagged a bunch, and then pondered how to best showcase them on the Christmas lunch table. I decided to cook the greens as wilted greens, and then toss the cooked stems in garlic butter and serve them on top of the greens.

Best dish of the day!

Baby Kohlrabi
1 bunch baby kohlrabi
2 tsp olive oil
salt, pepper, chile flakes
1/2 tbsp butter
1 clove garlic

Wash the leaves and narrow stems of the kohlrabi. Chop them into 2" pieces and put them (with water still clinging to their leaves) in a pan where the olive oil is warming over medium-low heat. Sprinkle with salt, pepper and a few dried chile flakes. Toss well. Cover and cook for 10 minutes or so until they are tender, stirring occasionally.

Peel the kohlrabi bulbs so no tough fibers remain. Chop them into bite-sized pieces and cook them briefly in boiling water until they are tender. Warm the butter and garlic in a sauté pan, and toss the kohlrabi in it until well coated.

Put the warm greens on a serving dish and pour the bulbs and garlic butter over top.

Serves 3-4.