What You'll Need:

  • 3 small kohlrabi with leaves if possible
  • ¼ cup olive oil, approximately for roasting and sautéing
  • 3 large garlic cloves, thinly sliced
  • 1 small shallot, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoons thinly sliced basil
  • 1/4 teaspoon crushed red pepper
  • Salt and pepper to taste


Preheat oven to 400°F. Remove kohlrabi leaves from bulb, and thinly slice leaves to equal 1 packed cup (if your kohlrabi come without leaves, just use a dark leafy green such as kale or chard). Peel kohlrabi bulbs, and cut into small wedges. Toss together kohlrabi wedges and olive oil to coat in a large bowl. Arrange wedges in a single layer on a sheet pan, and roast, undisturbed, until brown around edges, about 15 minutes, stirring occasionally.

While kohlrabi cooks, heat extra-virgin olive oil in a large skillet over medium heat. Add garlic, shallot, and crushed red pepper. Cook, stirring frequently, until garlic is tender, about 4 minutes. Momentarily remove from heat and add lemon juice and vinegar – careful the hot fat will sputter. Return to heat and add kohlrabi greens. Saute until greens are wilted, 1-2 minutes.

When kohlrabi are fork tender, remove from the oven and carefully add to mixture in skillet. Toss to coat wedges. Remove from heat, add fresh herbs and serve.