This butter-sauteed kohlrabi and greens recipe utilizes both the bulb and leaves of the kohlrabi plant, transforming them into a simple yet satisfying dish. Kohlrabi, a member of the cabbage family, offers a unique, slightly sweet, and subtly peppery flavor. When cooked, its texture softens, becoming tender-crisp, similar to a turnip or radish.

The greens, often overlooked, contribute a more robust, earthy taste, akin to collard greens or kale, adding depth and complexity to the overall profile. The preparation begins with the kohlrabi bulb, where the tough outer skin is removed to reveal the pale green flesh beneath. This flesh is then diced into small, uniform pieces, ensuring even cooking and a pleasant bite.

The kohlrabi greens are thoroughly washed to remove any grit and then sliced thinly, creating delicate ribbons that will readily wilt and meld with the other ingredients. The key to this recipe's success lies in the generous use of butter. As the butter melts in the pan, it creates a rich, flavorful base for the kohlrabi and greens.

The diced kohlrabi is added first, sautéed until it begins to soften and develop a slight golden-brown hue. Then, the sliced greens are introduced to the pan, where they quickly wilt and absorb the buttery goodness, their vibrant green color intensifying as they cook. The continuous sautéing process allows the natural sweetness of the kohlrabi and the earthy notes of the greens to mellow and harmonize, creating a balanced and nuanced flavor.

The finished dish offers a delightful combination of textures and tastes. The tender-crisp kohlrabi provides a satisfying chew, while the wilted greens offer a silky smoothness. The buttery sauce coats each piece, enhancing the natural flavors and adding a touch of richness.

This dish can be enjoyed as a light lunch, a flavorful side dish, or even as a bed for grilled protein. A squeeze of lemon juice at the end can add a bright, acidic counterpoint to the richness of the butter, further enhancing the flavors.