Keto Butter Sauteed Kohlrabi and Greens
How to Make It
Step 1
Use a sharp chef’s knife to trim the kohlrabi root from the leaves. Wash the leaves very well in cool running water. Strip the fibrous stems from the inside of the leaves by grabbing hold of the stems with one hand and hold the leaf part in with the other hand. Use a chef’s knife to trim the tough outer layer from the kohlrabi root. You will know when you have cut enough of the outer skin off because the inside is a translucent color.
Step 2
Dice the kohlrabi root into small dice (¾” x ¾”) and slice the washed leaves thinly. To prepare the leaves, strip the leaves from the fibrous stems by grabbing the stems and pulling the leaves off.
Step 3
Heat a large nonstick skillet over medium-high heat until hot. Add in the butter and allow it to melt, and swirl the pan to coat it. Add in the diced kohlrabi and cook it for one minute until it starts to brown on one side.
Step 4
Give it a toss, then add the leaves. Allow the leaves to cook to your liking. The leaves are tough, so if you opt for a longer cooking time, add a couple of tablespoons of water to soften the leaves.
Step 5
Stir the leaves. Add the salt and taste, adding more salt as desired.
Ingredients
- Kohlrabi, raw – 0.5 lb
- Greens – 10 oz
- Butter – 3 tbsp
- Coarse Kosher Salt – 1 tsp