Serves 4 / Prep tip: Unless the kohlrabi leaves are obviously old, wilted, or ragged, rinse the leaves, remove the stems, and steam or blanch until tender, from just a few minutes to 10 or more. When done, toss with a little olive oil or butter, season with salt and pepper, and serve separately; or pile them on the plate and spoon the finished kohlrabi over them.
4 kohlrabi (about 1 pound), stems removed
1 tablespoon butter or ghee
1 large shallot, finely diced, or 3 tablespoons finely sliced scallions
1 tablespoon finely chopped fresh parsley
Lemon wedges, optional
1. Thickly peel kohlrabi and cut into quarters or, if large, sixths or eighths. Steam wedges over boiling water until tender but still a little firm when pierced with a fork, 8–12 minutes.
2. Meanwhile, melt butter or ghee in an 8-inch skillet. Add shallots or scallions and cook over medium heat, stirring frequently, just until softened, 3–4 minutes.
3. When kohlrabi is done, turn into pan with shallots and toss with parsley. Taste and season with sea salt and freshly ground pepper. Serve with lemon wedges, if desired.
PER SERVING: 62 cal, 39% fat cal, 3g fat, 2g sat fat, 8mg chol, 2g protein, 8g carb, 4g fiber, 45mg sodium
