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Kohlrabi Greens with Toasted Sesame Oil and Soy Sauce

From the collection


Read more about leafy greens in Ivy Manning’s story “Top of the heap.”


1 large bunch kohlrabi with greens
1 tsp. toasted sesame oil
~ Good-quality soy sauce, to taste
~ Shichimi, to garnish (see note)


  1. Tear the leaves away from tough ribs and stems. Bring a pot of water to a boil, add the kohlrabi leaves, and boil until tender, 1 to 3 minutes, depending on the age of the leaves. Fish out a leaf and taste it after 1 minute to determine cooking time.
  2. Drain the greens in a colander and push on them with a spatula to remove as much water as possible. Roughly chop the cooked greens and place them on a serving plate. Toss with the sesame oil and soy sauce to taste. Sprinkle with shichimi and serve as a side dish with rice and steamed fish or a meat stir-fry.


Shichimi is a Japanese condiment made from sesame seeds, nori seaweed, and red chile flakes. It is available at most Asian grocery stores, or you can substitute toasted sesame seeds and a sprinkle of sea salt.

This content is from the Ivy Manning collection.

There are 4 comments on this item
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50% recommend this recipe
1. by anonymous on Mar 29, 2011 at 2:14 AM PDT

thankyou for a simple .quick, tasty recipe for kohlrabi greens

2. by Lisa Merito on Feb 18, 2012 at 2:07 PM PST

GREAT recipe! I served with the root portion of the veggie baked into “chips” and both my boys loved this new veggie. Thank you so much!

3. by anonymous on Apr 18, 2012 at 11:29 AM PDT

Very nice! I added some sprouted red quinoa to the sauce and it was great. I use this or similar sauce with other steamed/cooked greens: kale, spinach etc.

4. by anonymous on Jun 23, 2012 at 7:37 PM PDT

we are new to kohlrabi - I had used the root with cabbage in kimchi for my husband and thought I shouldn’t waste the leaves. Thank you for this idea - I really don’t eat greens but I ate a plateful of problem! Yum!

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