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Preparation Time: 20 minutes or less
  • 4 medium Kohlrabies (about 1 ½ pounds without leaves, 2 pounds with leaves)
  • 2 teaspoons olive oil
  • 1 teaspoon minced, fresh ginger
  • 2 tablespoons chopped shallot
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
Remove kohlrabi leaves if present and save for another use. Peel kohlrabi globes and shred or julienne. Heat olive oil in a large skillet over MEDIUM heat. Toss kohlrabi with ginger and shallots and heat until tender-crisp, 3-5 minutes. Sprinkle with salt and pepper.
 
Serves:
4
 
½ Cup of Fruits and Vegetables per Serving
 
Fruit and /or Veggie color(s):
 
Nutrition Information per Serving:
Calories: 55
Total Fat: 2.4g
Saturated Fat: 0.3g
% of Calories from Fat: 35%
% of Calories from Saturated Fat: 5%
Protein: 2g
Carbohydrates: 8g
Cholesterol: 0mg
Dietary Fiber: 4g
Sodium: 96mg
 
Each serving provides: An excellent source of vitamin C and a good source of potassium and fiber.

Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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