I am so excited to see what you think of this simple-as-can-be Kohlrabi recipe. The kohlrabi is first peeled and diced, then sautéed in butter with garlic and sage, then sprinkled with pistachios. It’s low-carb and under 100 calories per serving!

Simple Kohlrabi with Pistachios and Sage in a skillet
Table of Contents hide
Why We Love This Recipe for Sautéed Kohlrabi
Ingredients to Make This Kohlrabi Recipe
Step by Step Instructions to Make This Recipe
FAQs and Expert Tips
Additional Kohlrabi Recipes
Simple Kohlrabi with Pistachios and Sage

Why We Love This Recipe for Sautéed Kohlrabi

If you have yet to discover Kohlrabi, I have the perfect gateway recipe for you today!

Sometimes simple is best when it comes to cooking vegetables. In the case of kohlrabi, the crunchy sweetness really can be lost if it’s covered up with too much fuss. I love the way the nutty garlicky butter just highlights the natural flavors in this vegetable side dish.

If you don’t know what to eat with kohlrabi, don’t worry. Kohlrabi recipes make great side dishes for when you’re planning on also cooking seafood, chicken, or beef (you can also always enjoy it by itself!). Rice and quinoa also are great to serve with kohlrabi.

The best part about this dish is you won’t need any fancy equipment. All you need is a sharp knife, a cutting board, a skillet with a lid, and something to stir with. That’s it! Nothing fancy and no plugging anything into the wall. No extra dishes. Nada!

For even more cool info, don’t miss my ULTIMATE GUIDE TO KOHLRABI to learn more about how to grow it, how to store it and how to prepare it.

Simple Kohlrabi with Pistachios and Sage on a serving platter

Ingredients to Make This Kohlrabi Recipe

Peeled Kohlrabi

I know a lot of you are probably unfamiliar with kohlrabi, so I wanted to keep the recipe short and sweet, in hopes that it would make it seem very doable and you would make it. Because kohlrabi is so under-appreciated. It is really healthy and it is an awesome storing vegetable.

Salted roasted pistachios

If you don’t love pistachios, feel free to use another nut (or seed) such as walnuts or almonds. Or you can skip the nuts all together!

Fresh sage

If sage isn’t your thing either, try another herb such as thyme (I’d use about 1 1/2 teaspoon chopped fresh thyme since thyme is more potent than sage).

Other Ingredients

  • 2 tablespoons unsalted butter
  • 1 clove garlic, minced
  • 1 teaspoon coarse kosher salt
  • Freshly ground black or white pepper to taste
  • 2 tablespoons water, or more as needed

Step by Step Instructions to Make This Recipe

Step 1: Sautee the Kohlrabi in Garlic Butter

Melt butter in a large skillet over medium-high heat. Add garlic, kohlrabi, salt and pepper and cook, stirring often until the garlic starts to brown, 3 to 4 minutes.

Step 2: Steam kohlrabi

Add water, cover and allow to steam. Cook removing lid occasionally to stir the kohlrabi and adding water as necessary until the kohlrabi is crisp-tender, 8 to 10 minutes longer.

Step 3: Add sage

Remove lid, stir in sage and cook, stirring until the sage is fragrant, 1 to 2 minutes. Remove from the heat and sprinkle pistachios over top. Serve hot.

Simple Kohlrabi with Pistachios and Sage in a skillet with a serving spoon

FAQs and Expert Tips

What is the best way to eat kohlrabi?

All parts of the kohlrabi can be eaten, and the best way to eat it is steamed, sautéed, roasted, creamed in a soup or purée, stuffed, or even raw with a side dip.

What does kohlrabi taste like?

Kohlrabi can taste different depending on its size. Be sure to grab ones on the smaller size, as they’ll have more flavor and be more tender. Larger ones often taste peppery. In general, it tastes similar to broccoli stems, but with a little more bitterness/pepperiness.

Should kohlrabi be refrigerated?

To keep your kohlrabi nice and fresh, remove any outer leaves, wrap in a damp paper towel (or place it in a plastic bag), and store it in the fridge until it’s ready to be used.

Can you eat the kohlrabi leaves?

Yes. The bulb is most commonly used, but you can steam or cook the leaves as you would kale.

Additional Kohlrabi Recipes

Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter where I share weeknight meal plans delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie

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Simple Kohlrabi with Pistachio and Sage | Healthy Seasonal Recipes

Simple Kohlrabi with Pistachios and Sage

  • Author: Katie Webster
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 5 cups 1x
  • Category: side dish
  • Method: Stove Top
  • Cuisine: American

★★★★★

4.3 from 6 reviews
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Description

I am so excited to see what you think of this simple-as-can-be Kohlrabi recipe. It’s peeled and diced and then sautéed in butter with garlic and sage and sprinkled with pistachios.

Scale

Ingredients

  • 2 tablespoons unsalted butter
  • 1 clove garlic, minced
  • 2 pounds kohlrabi, peeled and cut into 3/4-inch cubes (about 5 cups cubes)
  • 1 teaspoon coarse kosher salt
  • Freshly ground black or white pepper to taste
  • 2 tablespoons water, or more as needed
  • 1 tablespoon chopped fresh sage
  • 3 tablespoons chopped salted roasted pistachios

Instructions

  1. Melt butter in a large skillet over medium-high heat. Add garlic, kohlrabi, salt and pepper and cook, stirring often until the garlic starts to brown, 3 to 4 minutes.
  2. Add water, cover and allow to steam. Cook removing lid occasionally to stir the kohlrabi and adding water as necessary until the kohlrabi is crisp tender, 8 to 10 minutes longer.
  3. Remove lid, stir in sage and cook, stirring until the sage is fragrant, 1 to 2 minutes. Remove from the heat and sprinkle pistachios over top. Serve hot.

Notes

Taste of Kohlrabi:

Kohlrabi can taste different depending on its size. Be sure to grab ones on the smaller size, as they’ll have more flavor and be more tender. Larger ones often taste peppery. In general, it tastes similar to broccoli stems, but with a little more bitterness/pepperiness.

Nutrition

  • Serving Size: 2/3 cup
  • Calories: 97
  • Fat: 6 grams
  • Carbohydrates: 11 g
  • Fiber: 6 grams
  • Protein: 4 grams