Sauteed Kohlrabi and Greens
Adapted from a recipe in Gourmet Magazine. Ready in under 30 min; makes 4 servings
1 pound small kohlrabi bulbs -- 1 bunch
1 bunch greens -- arugula, spinach, endive, dandelions, etc
2 Tablespoons unsalted butter; or fry up a strip of bacon and use 1 Tablespoon butter and 1 Tablespoon bacon fat
2 Tablespoons fresh lemon juice
Peel kohlrabi with a vegetable peeler and cut into 2-inch long julienne strips. Wash and coarsely chop greens. In a large, heavy skillet, heat butter (and bacon fat, if using) over moderately high heat until foam subsides and saute kohlrabi, stirring, until crisp-tender, about 5 minutes or so. Add lemon juice and saute kohlrabi, stirring 1 minute more. Remove skillet from heat and immediately stir in greens. Season with salt and pepper. Add crumbled bacon, if using.