Kohlrabi greens are the large edible leaves that grow from the swollen stem of the kohlrabi plant (Brassica oleracea var. gongylodes). A member of the cruciferous vegetable family, these sturdy green leaves can be used much like kale or collard greens and provide glucosinolates, polyphenols, fiber, and other protective plant compounds. Kohlrabi greens are particularly interesting for their glucoraphanin content, a glucosinolate that can be converted into sulforaphane when the raw leaves are chopped, blended, or chewed. Use the leaves in smoothies, soups, sautés, curries, or grain bowls, or keep large leaves whole and use them as naturally grain-free vegetable wraps.