I recently finished reading "Winter Gardening in the Maritime Northwest", a big tease for me living in the snow capped mountains of Colorado. But the author of that book mentioned that kohlrabi can be used for its tops, which she said had a raab-like quality. It makes sense, what with them being related. Have any of you guys used them this way? Do they actually taste similar? I'd be interested to give it a whirl if they do. What else do folks do with it?
The greens of just about any brassica are edible.....Radishes are the quickest to grow, and are comparable to mustard or turnip greens. I have actually sold cauliflower greens as collards more than once and nobody knew the difference (perhaps due to their being thoroughly cooked, Southern style!).....
I've steamed or stir-fried most all those cole crop greens in a pinch. I can't remember about eating kohlrabi greens specifically, but probably. I second the other comments. They all have a sort of broccoli stem taste, as does the kohlrabi itself since that's basically what it is. I've attached a picture of the biggest kohlrabi I ever grew, last summer. It was sweet and crisp all the way through and kept for weeks.
A "dutch baby" is not a baby. But this tiny ad is baby sized: