• Liz Talley - Urban Graze

Kohlrabi and Greens in Cream


A dreamy side dish for kohlrabi lovers.

2 c. ½” kohlrabi cubes, steamed for 5-8 min. until just fork tender (not soft).

1 Tbsp. butter

2 Tbsp. thinly sliced green onion

1 c. snipped kohlrabi leaves, (or other greens- beet, chard, spinach, kale)

2 Tbsp. heavy cream

Salt and pepper

Saute onions in butter for 2-3 minutes until they are soft. Add the kohlrabi leaves, cream and still warm kohlrabi cubes. Stir and cook just long enough for the leaves to wilt. Season with salt and pepper; serve right away.

Recipe created or adapted by Liz Talley, Urban Graze

All rights reserved©

#side

Recent Posts

See All

Indian-Spiced Kohlrabi

Kohlrabi pairs really well with Indian-style spices. Saute in large pan over low-medium for 30-45 seconds: 1 Tbsp. sunflower or olive oil 1-2 cloves garlic, pressed or minced -quantity to your taste 1

French Green Beans

French Green Beans, also known as Haricot Verts (pronounced: Aar ee koh vair’). These are extra special beans– thinner, sweeter, and much more tender than “regular” green beans. They cook very quickly

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
.com
website builder. Create your website today.
Start Now