The purple kohlrabi that I recently purchased from a local farmer, still had the leaves attached.  Since they were tender and sweet, I chopped and added them to the stew.

Kohlrabi is related to broccoli, but instead of eating the flower, you eat the swollen base of the stem.  Most people don’t realize that broccoli and kohlrabi leaves are also very tasty.  It’s probably because, when these veggies are purchased in the grocery store the leaves have been removed.

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