Sautéed Kohlrabi with the Leaves
3 tbs olive oil, divided
3 sweet spring onions (chopped)
1-2 lbs. Kohlrabi leaves, ribs removed, and leaves chopped into 1-2 inch pieces
3 cloves garlic, diced
1/2 cup vegetable broth or water
salt to taste
black pepper to taste
1/4 teaspoon red pepper flakes (optional)
2 tbs red wine vinegar
Heat 2 tablespoon olive oil in a Dutch oven, add chopped onions, touch of kosher salt and freshly ground pepper, and sauté for several minutes over medium heat. Add chopped kohlrabi (or kale) and cook on medium high heat, tossing with two utensils for several minutes until all is coated and bright green.
Reduce the heat to medium and push the leaves aside; add another tablespoon of olive oil to the empty side and add the diced garlic, a pinch of salt, crushed red pepper flakes and cook for about a minute. (Be careful not to burn the garlic.)
Add the vegetable broth and heat to simmer. Cover and cook for 5-10 minutes, stirring occasionally until desired tenderness. Add red wine vinegar, stir and taste for any additional salt or pepper. And if you have cooked too much, not to worry for it heats up nicely the next day.
Note: We do not remove the rib since we like the crunch, but do so with kohlrabi since it seems tougher. Also, sautéing spinach only takes a very few minutes, and in that case I sauté the garlic with the onions. And on occasion I may chop one slice of bacon and brown it as a base for the greens and reduce the amount of olive oil.