ReLocavore: Redefining "local"

Back to Wisconsin, my cheesehead friends

6 thoughts on “This week in veg: kohlrabi leaves?

    • But that doesn’t address the greens, just the embiggened stems. I think I’m going to use them like mustard or turnip greens and make a pot of beans and greens in the slow cooker.

  1. Saute them as you would other greens. I like to use olive oil and garlic but then add other things to make flavor pop like cumin seeds or raisins or crushed red pepper.

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