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  • Kohlrabi Sauté

  • Kohlrabi Saute

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    Recipe card click here.

  • Serves 4


    4 medium Kohlrabies (about 1 ½ pounds without leaves, 2 pounds with leaves)
    2 teaspoons olive oil
    1 teaspoon minced, fresh ginger
    2 tablespoons chopped shallot
    1/8 teaspoon salt
    1/8 teaspoon pepper


    1. Remove kohlrabi leaves if present and save for another use. 
    2. Peel kohlrabi globes and shred or julienne.
    3. Heat olive oil in a large skillet over medium heat. 
    4. Toss kohlrabi with ginger and shallots, heating until tender-crisp, 3-5 minutes. 
    5. Sprinkle with salt and pepper.

    Recipe courtesy of Produce for Better Health Foundation (PBH).

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