Sauteed Kohlrabi (with the greens)

Ingredients

• 3 tablespoons extra virgin olive oil
• 2 pounds kohlrabi (green or purple; about 2 medium bulbs and 3 cups diced)
• ½ onion, diced
• 3 cloves garlic, minced
• 2 teaspoons lemon zest
• ¼ teaspoon to ½ teaspoon red pepper flakes
• ½ teaspoon dried thyme
• 2 cups chopped kohlrabi greens (optional)
• Salt to taste

Instructions

1. Prepare the kohlrabi. Slice off the root, stems, and greens. Chop the greens into pieces and set aside. Use a paring or chef’s knife to remove the outer skin on the kohlrabi bulbs. Then, cut them into cubes. 
2. Warm the olive oil in a large skillet over medium heat. Add the prepared kohlrabi and diced onion to the skillet. Cook for 15 minutes, stirring occasionally, until the kohlrabi softens.  
3. Stir in the minced garlic, lemon zest, red pepper flakes, and thyme. Cook for 1 to 2 minutes. 
4. Add the chopped kohlrabi greens to the pan. Cook for 4 to 6 more minutes, stirring occasionally, until wilted. Since kohlrabi greens can be tough, you can add ½ cup of bother or broth to the skillet while they cool if desired. It will steam off while they cook and soften them. Season with salt to taste.  

Adapted from itsavegworldafterall.com