Grandma Jo’s Garlic Kohlrabi with Pancetta

Grandma Jo's Garlic Kohlrabi with Pancetta

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This recipe comes from my Grandma Jo, by way of my Aunt Julie. My grandma enjoyed growing kohlrabi. It was a staple in her garden in Lima, Ohio. 
When harvested later, kohlrabi can have a tougher outer skin. So, we peel it to keep the brassica tender and tasty. It tastes like mild cauliflower. 
The garlic and pancetta add a lot of flavors while still letting the kohlrabi shine. 
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Side Dish
Cuisine: American, Anna&Alex
Keyword: 10 ingredients or less, comfort, family-friendly, stir-fry
Servings: 2 people
Calories: 285kcal
Author: Alex Rider

Equipment

  • Peeler
  • Chopping Board
  • Knife
  • Frying Pan

Ingredients

  • 2 (2 ) Kohlrabi
  • 4 oz (113.4 g) Pancetta
  • 4 cloves (4 cloves) Garlic

Instructions

  • Cut the tops off the kohlrabi.
  • Peel the kohlrabi.
  • Slice the kohlrabi.
  • Peel and slice the garlic into thin slices.
  • Heat a frying pan on high heat. Add the pancetta to the hot pan. 
  • Fry pancetta until lightly browned. The pancetta releases grease onto the pan. 
  • Add the sliced garlic to the hot pan. Cook for 1 minute until fragrant. 
  • Add Kohlrabi.
  • Turn kohlrabi in the frying pan until coated with the grease. Cook for kohlrabi until softened and the garlic is golden brown, about 3 minutes.
  • Enjoy garlic kohlrabi with pancetta! 

Notes

  • We bought the pancetta at Trader Joe's. I like that it is already diced and ready to use. 
  • The kohlrabi came from our CSA box. It should also be easy to find in the produce section of any supermarket. 
  • Thank you for the recipe, Grandma Jo. We miss you. 

Nutrition

Calories: 285kcal | Carbohydrates: 12g | Protein: 10g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 406mg | Potassium: 661mg | Fiber: 5g | Sugar: 3g | Vitamin A: 55IU | Vitamin C: 94.9mg | Calcium: 47mg | Iron: 0.9mg
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