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.

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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.

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Did you know?

orange checkKohlrabi’s bulbous appearance is the result of a swollen stem.

orange checkRich in potassium, copper, vitamin A, vitamin K and manganese.

orange checkMay support muscle function and cardiovascular health.

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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.