As we get closer to Summer, I see new produce at the market every week. Yesterday, for the first time this season, there was broccoli, asparagus, Napa cabbage, and one of my favorite vegetables— Kohlrabi. I think it’s safe to say that most American’s have never even heard of it. It’s not standard eats, but it should be.

Kohlrabi looks a little like a root vegetable, but it actually isn’t. It grows just above the ground as you can see in this photo from the market (I was thrilled to see that one vendor was selling a potted kohlrabi, if nothing else, so I could show you how it grows). In the cabbage family, this versatile veggie has a mild flavor reminiscent of broccoli, with subtle hints of cabbage. The best way to describe it is to say it’s similar to the stalks of broccoli. It can—and should— be enjoyed both raw and cooked. Try it in salads or place it on your next party tray in between the carrots and celery. Steam it like broccoli or add it to a stir-fry. Roast it, bake it, grill it— have it any which way you like. Heck, I even think it be a wonderful addition to your green smoothie.

Every part of the kohlrabi, including the leaves, is edible. There are purple and green varieties— and I have found the purple ones to have a slightly stronger flavor— still mind, yet more intense than the green variety. If you’re lucky enough to find younger kohlrabi (smaller than 2.5 inches in diameter), you’ll discover that you don’t need to remove the outer layer, which on larger kohlrabi, is tough and fibrous.

My bounty from yesterday’s market included some beautiful oyster mushrooms from Hazel Dell Mushrooms, fresh spinach, broccoli, and kohlrabi.

Needless to say, dinner was fantastic. It was simple (took less then 20 minutes to prepare), fresh, and delicious. I started out with a simple salad— beautiful tender lettuces picked from a pot in my back yard, thinly sliced purple onion, and shredded kohlrabi. That’s it. Three fresh ingredients dressed in a drizzle of olive oil and balsamic vinegar, and topped with a little freshly ground black pepper. Raw kohlrabi is crisp and juicy. Slightly sweet, it sang in perfect harmony with the pungent red onions and bitter greens.

The main course was a delicious sauté of delicate, oyster mushrooms, tender kohlrabi and glorious, fresh spinach. I’m of the opinion that anytime you saute mushrooms and add spinach, you have a winner. The kohlrabi was certainly a nice addition to this dish, but honestly, its mild flavor was no match for the spinach and mushrooms. Its most notable contribution to this simple fare was texture. It added a very nice crunch. Of course, if your idea of a vegetable sauté is to cook everything until it’s limp, you will have cooked the crunch right out of this glorious orb. What I love about a simple sauté, is that with a little olive oil, and some sea salt, you can quickly turn most vegetables into culinary delights.

Perfectly sautéd oyster mushroom, kohlrabi and spinach

1. Warm your pan before adding oil. When you add oil to a warm pan, the oil disperses and you actually use a lot less oil for the sauté. Less oil means healthier food. All the taste with less fat. Be careful that you don’t overheat your pan though, as most oils will burn and become carcinogenic if they are heated above their smoke point. If your oil starts to smoke when you put it in your pan, too late. Throw it out, let  your pan cool slightly, and try again.
2. After you put the oil in, add the mushrooms and a pinch of sea salt. Stir to coat all the mushrooms with a bit of oil. You should be cooking on medium to medium-high heat (but don’t let your oil smoke). Don’t stir the mushrooms‚ let them bask in the oil. After a few minutes, when the mushrooms get a nice caramel-colored tan on the bottoms, give them a little stir and let their backsides feel the love. Note: Mushrooms love oil. They will likely absorb all the oil in the pan. Don’t panic and don’t be in a rush to add more oil. They always give back what they take, so trust in the process.
3. After a minute or two, add in your chopped kohlrabi and give everything a good stir.
4. When the kohlrabi is tender-crisp, add the spinach, sprinkle with a good pinch of sea salt, add a tablespoon or two of water, and put the lid on. The spinach will steam quickly so check you pan in a minute or two and when the spinach is brightly-colored green, it is done.
5. Serve over rice, or quinoa and enjoy!

TIP: Don’t over cook your veggies. Nothing is worse than good veggie gone bad— limp, soft, colorless. Be present in the kitchen and enjoy the cooking process. If you leave your veggies in the pan too long, you’ll cook the life right out of them.

Here’s a picture of my perfectly-cooked, amazingly-simple, farmer’s market dinner.