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 Time10 minutesmins
Cook Time5 minutesmins
Total Time15 minutesmins
Course: Side Dish
Cuisine: American, Anna&Alex
Keyword: 10 ingredients or less, comfort, family-friendly, stir-fry