Both kohlrabi leaves and bulbs are edible. Kohlrabi leaves make a great alternative to spinach or kale.
Many people throw out the greens when they buy kohlrabi (a member of the cabbage family). This is a shame because they are delicious. When they are sautéed, they taste similar to cooked spinach or kale, although they have a more delicate flavor. They also taste good raw in salads and other fresh dishes. These greens are high in vitamin A, vitamin K and vitamin B.
A recipe at MarthaStewart.com calls for kohlrabi bulbs and leaves in addition to onions, butter, heavy cream and seasonings. The cook softens cubed kohlrabi bulbs and sliced onions in butter, then adds shredded kohlrabi leaves. When the greens wilt, she stirs in the cream and allows the mixture to simmer briefly before adding salt, pepper and nutmeg to taste.
Kohlrabi leaves keep for approximately three days in the refrigerator. It is advisable to wrap them inside damp paper towels before placing them in a plastic bag to retain freshness.
Other edible, tasty greens include turnips, carrots, beets, cauliflower and radish greens. Gardeners can also eat the tender young leaves and stems of bean and pea plants. Using these parts of the vegetable not only expands the palate but also saves money and reduces waste.