Wait … what is it?
You may have seen these cute lil’ guys near the celery, broccoli and leafy greens, but maybe you were never properly introduced.
Kohlrabi is the slightly sweeter cousin of the cabbage and loaded with so many vitamins and minerals, you’ll wonder why you’ve never hung out before.
Did you know?
Kohlrabi’s bulbous appearance is the result of a swollen stem.
Rich in potassium, copper, vitamin A, vitamin K and manganese.
May support muscle function and cardiovascular health.
Shop Kohlrabi
How do you prepare it?
Wash thoroughly and cut off rooted end. Kohlrabi has a thick exterior which needs to be peeled away to reveal the crisp, firm flesh. Because of its texture, the bulb can be prepared much like a potato and roasted with olive oil, sea salt, cracked pepper and garlic—but can be compared to a broccoli-cabbage hybrid. The leaves can be eaten and their taste and texture are similar to a collard or mustard green. Blanch the leaves in boiling water and then add them to soups and stews for added nutrition and color.
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