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How can you use kohlrabi leaves?

There are several ways to use kohlrabi leaves. While large leaves - similar to the tuber - are cooked for soups, stews, casseroles, fillings and even as a substitute for spinach, you can also use small and tender leaves for seasoning. To do this, you must first cut off the kohlrabi leaves, then finely chop them and sprinkle them over soups, salads or other dishes that benefit from fresh herbs. Like other leafy vegetables, young leaves can be used in salads. But they also go well with many dishes when cooked. In any case, you should eat kohlrabi leaves and never simply separate from the kohlrabi tuber and then throw it away. In view of their spicy aroma and nutrients, they are too good for that. Especially since kohlrabi leaves have many good ingredients and a high vitamin C and magnesium content - even more than the tuber itself! PS: Our kohlrabi recipes provide you with cooking inspiration.

Recognize and process fresh kohlrabi leaves

Regardless of whether you want to cook the kohlrabi leaves or enjoy them raw, whether you want to refine dishes with them or steam the kohlrabi leaves as a vegetable: they should be fresh. You can recognize this by a rich green and a crisp consistency. Be careful with holes in kohlrabi leaves. They suggest that pests such as fleas or cabbage whites have already had their meal. You should therefore clean the leaves intensively or, to be sure, stop processing them. You can also eat fresh, intact leaves raw. Either as a salad or you can use it with other vegetables and fruits to make a kohlrabi leaf smoothie. Get creative. You can also enhance pasta with a kohlrabi leaf pesto. Use both the leaves and the tuber for our kohlrabi vegetables. By the way, you shouldn't necessarily freeze kohlrabi leaves. They taste best fresh.