Sautéing kohlrabi greens is a great way to use up the entire kohlrabi vegetable. Cooked with bacon, scallions, garlic and finished with a touch of sweet balsamic vinegar, the result is a delicious leafy green side dish that comes together quickly.
Kohlrabi greens from 3 large kohlrabi bulbs, woody ends chopped off, washed, dried and roughly chopped
2 slices organic or pastured uncured bacon, chopped
1 large scallion, roughly chopped
2 large cloves garlic, minced
2 tablespoons broth or water
2 tablespoons balsamic vinegar
salt and pepper to taste
Place skillet over medium-high heat. Once hot, add chopped bacon and cook until crispy. Remove with a slotted spoon to a plate and set aside.
Reduce heat to medium then add the scallions and garlic to the skillet with the residual bacon fat and cook for 1 minute until fragrant.
Add kohlrabi greens and broth to the skillet. Cover with a lid and cook until greens are wilted and tender, about 6-8 minutes.
Remove the lid, season to taste with salt and pepper. Add the balsamic vinegar, stir to combine then immediately turn off the heat. Add the crispy bacon back to the skillet, toss together and serve.