Kohlrabi

This interesting vegetable is a member of the cabbage family. It has been grown in Europe and Asia for thousands of years and is even referenced by the Roman author Apicius in his 4th century cookbook. It is still widely used in Europe and Asai, but seems to have lost popularity in the US. But with your help, we can bring it back into the mainstream! Kohlrabi improves energy circulation and can help stabilize blood sugar imablances, making it beneficial for those with hypoglycemia or diabetes. It is an excellent source of vitamin C and potassium and also high in fiber and low in calories.
Simple Sauteed Kolhrabi

Trim leaves from the bulbs, remove the stems, then pile the leaves on top of each other and roll them like a cigar. Shred the leaves in 1/4 inch slices across the roll. Set aside.

Peel and cut the root end off the bulbs using a sharp paring knife. Then cut the bulbs into 1/8 inch slices, stack the slices and cut into 1/8 inch matchsticks (julienne strips).

Put 1 Tablespoon each of the oil and butter in a frying pan over medium high heat. Add the leaves and toss to coat with the butter and oil. Add the water and sauté until the leaves are tender, but not mushy.

Add the lemon juice, toss to incorporate, and then remove leaves to a serving dish and cover.

Return the pan to the heat, set at medium low and add the remaining butter and olive oil. When the butter has melted, add the kohlrabi sticks and stir and sauté until the kohlrabi is tender, and not too crunchy. Add salt and pepper to taste, pile on top of the leaves and serve immediately.

Serves 2 - 3