Kohlrabi with garlic scapes

As soon as the farmers’ market down the block from my house opens back up for the season, I grab me a couple of kohlrabi and a bunch of garlic scrapes and pig out on this. Who needs french fries?



  • 1 medium-large kohlrabi (bulb and greens)
  • about 10 garlic scapes (about 12-15 inches long each)
  • 1/2 cup neutral oil (I use canola)
  • kosher salt



  1. Cut the bulb off the rest of the plant. Use a good paring knife to peel the bulb, removing the tough outer skin.

  2. Slice the cleaned bulb as thinly as possible. I use a good bread knife for this. Don’t worry if you end up with half-slices.

  3. Pull the leaves off of the tough stems. Discard the stems. Wash the green leaves very well, and dry them well. Chop them up.

  4. Chop the scrapes into bits that are about 1/4 inch long.

  5. In a large, heavy pan, heat the oil for about 3 minutes on high heat.

  6. Lay the bulb slices in the oil. Put all the slices in even if you have to have 2-3 layers; just be sure to stagger them so they’re not just in thick piles.

  7. When the lowest layer of bulb slices are pretty brown, stir the bulb slices around. Stir now and then.

  8. About 4 minutes later, toss in the garlic scrapes. Cook, stirring occasionally, about another 5 minutes.

  9. Throw in the chopped greens.

  10. Cook until it looks really good. Remove from pan with a slotted spoon. Serve with a lot of salt.

No trans fat! No cholesterol! But not exactly low-fat.


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