Sautéed Kohlrabi and Greens with Lemon and Chili Flakes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick sauté of tender kohlrabi bulbs and their greens, brightened with lemon juice and a touch of heat from chili flakes. This mediterranean-inspired vegan ready in about 22 minutes pairs washed and chopped kohlrabi greens, tablespoons extra virgin olive oil, thinly sliced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 3 Mediterranean cuisine 90 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 2 thinly sliced garlic cloves and 1/4 teaspoon red chili flakes, sautéing for 1 minute until fragrant but not browned.
  2. Step 2: Add 2 medium peeled and sliced kohlrabi bulbs (into 1/4-inch rounds) to the skillet and sauté over medium heat for 8 minutes, stirring occasionally, until they start to soften and lightly brown at the edges.
  3. Step 3: Stir in 1 cup chopped kohlrabi greens, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, cooking for an additional 3 minutes until the greens are wilted.
  4. Step 4: Remove from heat and drizzle 1 tablespoon fresh lemon juice over the vegetables, tossing gently to combine before serving immediately.

Frequently asked questions

How long does Sautéed Kohlrabi and Greens with Lemon and Chili Flakes take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Kohlrabi and Greens with Lemon and Chili Flakes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced garlic cloves from drying out.

Can I substitute ingredients in Sautéed Kohlrabi and Greens with Lemon and Chili Flakes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Kohlrabi and Greens with Lemon and Chili Flakes for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Kohlrabi and Greens with Lemon and Chili Flakes?

Mediterranean vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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