Recipe yields 4 servings
3-4 small kohlrabi (green or purple)
1 tbsp extra virgin olive oil
2 tsp garlic salt
1 tbsp white wine vinegar
Preheat the oven to 425F degrees. If your kohlrabi came with the stems and leaves still attached (like mine in the picture above) you can cut those off and reserve them. You can cook the leaves just as you would collards or kale. Cut off both ends of the kohlrabi and peel them. You can choose to leave the outer leaves on, but they can be tough, so I prefer to remove them.
Once peeled, dice the kohlrabi and add to a bowl. Toss with the olive oil and garlic salt until all pieces are nicely coated.
Spread out the kohlrabi onto a baking sheet and place in the oven. Cook for 18-20 minutes and then shake up the pan to get all sides browned and crisp. Cook for an additional 5-8 minutes.
Remove from the oven and place in a serving dish. Just before serving, drizzle with the vinegar and give it a final toss. Enjoy!