Creamed Kohlrabi Greens

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Creamed Kohlrabi Greens

The next time you have a bulb of kohlrabi with all of the greens attached, count your blessings. The leaves and stems are delicious and the bulb of kohlrabi can be simmered into a creamy sauce for a vegan creamed greens dish.


  • 1 bunch kohlrabi, bulb, greens and stems attached
  • 2 cups broth
  • 1 tablespoon nutritional yeast, optional or grated parmesan
  • 1 clove garlic, finely minced
  • ¼ teaspoon salt
  • 1 pinch black pepper, to taste

Serving Size: 2 People

Preparation Instructions

Cut the bulb away from the stems. Peel and cut into chunks. Place in a saucepan with the broth. Add more water until the kohlrabi is just barely covered. Season with a pinch of salt. Bring up to a boil and simmer high until the kohlrabi is soft.

Meanwhile, thinly slice the stems and greens. Keep them in separate piles. Sauté the stems in a skillet over medium heat with a splash of water or broth until tender. Add in the sliced greens and sauté until tender. Add an additional splash of broth of water as needed.

When the kohlrabi is soft, scoop it out of the broth and place in a blender. Add a splash of broth and blend until it becomes a creamy smooth sauce. Taste. Add nutritional yeast or parmesan, if desired.

Fold the creamy sauce with the sautéed greens and stems and serve while hot.

Recipe Allergies

  • 1.

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