Sautéed Kohlrabi Greens with Lemon and Garlic
If you grow kohlrabi in your garden you know about having a surplus of kohlrabi greens at harvest time! I love using the greens as a wrap for a quick lunch. We fill them with leftover cooked chicken, avocado, onions, and broccoli sprouts! They can also be sautéed like this, or added to soups and stews in place of kale. Kohlrabi greens are similar to collard greens but much more tender and mild tasting. You can use collard greens in this recipe if you don't have any kohlrabi greens.
1 tablespoons extra virgin olive oil
6 cups thinly sliced kohlrabi greens
5 cloves garlic crushed
¼ teaspoons sea salt
¼ cups water
½ large lemons juiced