Sautéed Kohlrabi with Greens and Lemon

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Bright and tender sautéed kohlrabi bulbs and greens seasoned with garlic and finished with a splash of lemon juice. This vegetarian recipe, ready in about 25 minutes, pairs kohlrabi bulbs, kohlrabi greens, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 2, 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.

Ingredients

• 2 medium (peeled and sliced into 1/4-inch thick rounds) kohlrabi bulbs
• 1 cup (washed and chopped) kohlrabi greens
• 2 tablespoons olive oil
• 2 cloves (minced) garlic cloves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lemon juice

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Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
2. Step 2: Add 2 peeled and sliced kohlrabi bulbs (about 1/4-inch thick rounds) to the skillet and cook for 8-10 minutes, stirring occasionally, until they begin to soften and develop golden edges.
3. Step 3: Stir in 1 cup chopped kohlrabi greens, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for another 3-4 minutes until the greens are wilted and tender.
4. Step 4: Remove from heat and drizzle with 1 tablespoon fresh lemon juice. Toss to combine and serve immediately.