Green kohlrabi is medium to large with a round, bulbous stem averaging 7 to10 centimeters in diameter and long leafy greens growing directly from the stem. The swollen stems skin is pale green, firm, and smooth, covered by two layers of rosette-shaped, dark green leaves. Underneath the skin, the flesh is bright white, aqueous, dense, and crisp with a faint, cabbage-like scent. Green kohlrabi is juicy and crunchy with a mild, peppery, and sweet flavor reminiscent of broccoli, cabbage, and cucumber.
Green kohlrabi is best suited for both raw and cooked applications such as frying, steaming, roasting, boiling. Before consuming, the tough outer layer of skin should be peeled or removed, and when raw, the stem can be shredded for slaws, salads, or fritters. The stem can also be sliced into chunks and added to soups, stews, roasts, and vegetable stir-fries, or it can be steamed and used in omelets, pasta dishes, and risotto. In addition to steaming and boiling, green kohlrabi can be baked, like home fries, braised and roasted, or stuffed with other vegetables and meat. The leaves are also edible and can be prepared steamed, similarly to kale or collard greens.
The green leaves should be immediately removed, wrapped in a damp paper towel, and stored in a plastic bag in the refrigerator for 1-3 days. The bulbous stem will keep for several weeks when loosely stored in the crisper drawer of the refrigerator.
3 tablespoons avocado oil
1 teaspoon garlic powder
1 teaspoon ancho chili powder
1 teaspoon freshly ground black pepper
3/4 teaspoon salt
Sliced green onion or chives, garnish to taste (optional)