dinner tonight: sauteed cubed kohlrabi (sliced off the peel) with some sliced proscuitto and garlic scapes. Let it get a little brown, added soy sauce and honey. Allowed time for the kohlrabi to continue to soften while cooking a little spaghetti, when spag done tossed it all together with some chopped parsley. Good stuff.

I didn't have any kohlrabi greens left, but if I did those would have been nice chopped up and tossed in for the last couple minutes of cooking. I use kohlrabi greens anywhere I would use kale, but I don't think they stay good as long --I try to eat them first out of the CSA box.