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V Kohlrabi Greens with Toasted Sesame Oil and Soy Sauce
From Farm to Table Cookbook by Ivy Manning; ready in about 20 min. Serves 4 as a side dish.
1-2 bunches of kohlrabi
1 teaspoon Toasted Sesame Oil
Soy Sauce to taste
Sesame Seeds, lightly toasted
Shichimi, a sprinkle (optional)


Tear the leaves away from tough ribs and stems. Bring a pot of water to a boil, add the kohlrabi leaves, and boil until tender, 1 to 3 minutes, depending on the age of the leaves. Fish out a leaf and taste it after 1 minute to determine cooking time.

Drain the greens in a colander and push on them with a spatula to remove as much water as possible. Roughly chop the cooked greens and place them on a serving plate. Toss with the sesame oil and soy sauce to taste. Sprinkle with shichimi or toasted sesame seeds and serve as a side dish with rice and steamed fish or a meat stir.