Kohlrabi greens — the kale-like leafy tops crowning the kohlrabi bulb, usually discarded but as nutritious as collards. A free cruciferous green for the whole-plant cook.
Kohlrabi greens fit the Southern whole-plant ethic and give gardeners and CSA members a second harvest from one plant — bulb and greens both.
Because kohlrabi is the same species as collards and kale, its greens deliver the identical nourishment: dietary nitrate for nitric-oxide blood pressure lowering, vitamin K1 and calcium for bone density and arterial calcium handling, and glucosinolates that become sulforaphane and DIM for cancer-protective Nrf2 activation and estrogen metabolism. The tops are richer in vitamins than the bulb, so cooking them captures medicine that is otherwise thrown in the bin.
Strip leaves from the tough midrib, ribbon, and braise or saute like collards or kale, 15-30 minutes depending on maturity. Younger tops are tender enough for a quick saute.
Free, no account needed to ask.