Lemon Chard Kohlrabi

from Always in Season by Elize Ritcher


  • 3 Tblsp olive oil
  • 1 medium/large bulb kohlrabi peeled, root end removed & cut into 1/4 inch sticks
  • salt
  • 1 lemon zested and juiced
  • 1 bunch of chard, washed well
  • 3  cloves of garlic, sliced
  • 1/4 tsp red pepper flakes
  • black pepper


  • Heat the olive oil in a large skillet over medium-high heat.
  • Add kohlrabi, 1/2 tsp salt and 1 tbsp lemon juice and stir to coat.
  • Saute, stirring occasionally for 5 minutes, until somewhat tender
  • Whle the kohlrabi cooks, prepare the chard.
    • Cut the stems into 1/4" thick pieces.
    • Cut chard leaves in half lengthwise, down the rib; cut any large leaves again lengthwise.
    • Then cut the leaves into 1" wide strips.
  • Add chard stems to pan and cook 5 minutes;
  • Add chard leaves
  • Sprinkle with 1/4 tsp salt, stir and saute about 4 to 5 minutes.
  • Push the vegetables to side of pan
  • Add garlic, red pepper, lemon zest, and remaining lemon juice into the middle of the pan
  • Let sizzle, stirring gently, until fragrant - about 30 seconds
  • Mix veggies and seasonings together.
  • Cook for an additional minute, and remove from heat
  • Season with salt and pepper to taste