I like to cut kohlrabi into matchsticks of about a quarter inch wide. Sometimes I peel off the outer layer because it can be too fibrous.

I dump the match sticks into already-boiling water and cook for about 10-14 minutes, or until I like the texture. I constantly snack on the matchsticks while cooking them.

Once they’re soft enough, I drain it all through a colander and then put everything back in the pot and add a few tablespoons of butter, salt, pepper, and maybe some parmesan cheese, and maybe some red pepper flakes.

If you got it with the leaves, they can be cooked like greens. When my parents were in town, my mom cooked the leaves like this:

1. cook some onions in butter
2. chop and steam greens separately
3. add some sugar and vinegar to the onions
4. throw in the greens and stir them around

In conclusion, kohlrabi is an underrated vegetable.