These leaves have fibers. Real, honest-to-goodness fibers that make you feel like a pioneer. Chewing them raw is like eating a green piece of cardboard. Don’t do it raw. You’ll look like a confused rabbit.
But cook them? Magic happens. They soften into silky, savory ribbons. They absorb flavors like a sponge. Throw in some red pepper flakes, and you’ve got a dish that screams “I’m fancy, but also I found this for free.”
A Fun Experiment for You
Next time you buy kohlrabi, buy two bunches. Eat the bulb raw with salt (classic). Then, take the leaves from the second bunch and make a “Kohlrabi Leaf Pesto.” Swap basil for these greens. Add walnuts, Parmesan, and a ridiculous amount of garlic. It’s outrageous.
Can You Cook And Eat Kohlrabi Leaves at Sherry Ortega blog
Spread it on bread. Toss it with pasta. Lick the spoon. You’ll never look at a kohlrabi the same way again. You’ll be that person who buys kohlrabi for the leaves. Own it.
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