Braised Kohlrabi Greens

Kohlrabi GardenKohlrabi is part bulb, part greens. Taste and texture of radish, jicama, broccoli and collard green. Don’t be intimidated by this underrated vegetable that is packed with nutrients!

Season: This cool-weather crop is best early fall – spring.

How to store: Cut off leaves, wrap in a damp paper towel, and put in a Ziploc bag. Leaves last three to four days and bulbs can last several weeks.


• 1 tbsp. butter.
• 2 cups kohlrabi leaves, chopped.
• Pinch salt.
• Pinch pepper.
• 1 tsp. red pepper flakes.


1 – Add butter to pan on medium heat.
2 – Cut off any thick parts of the stem and add them to the skillet and toss to cover leaves with butter.
3 – Add pinch salt and pepper to taste.
4 – Add 1 tsp. of red pepper flakes and toss greens.
5 – Cover skillet and cook the greens over medium heat for 8-10 minutes until they wilt down.

Get Discounted Organic Vegetables

NOAH is partnering with HonorHealth Desert Mission to bring you a Community Supported Agriculture (CSA) Program on the HonorHealth Osborn Medical Center Campus on Thursdays from 3-5pm. Go to and sign up.

Our Care Team at NOAH are here to help you create and manage your healthy lifestyle habits. Call 480-882-4545 today!