Ingredients

4 medium kohlrabi globes (about 1 1/2 pounds without leaves, 2 pounds with leaves)
2 teaspoons olive oil
1 teaspoon minced, fresh ginger
2 tablespoons chopped shallot
1/8 teaspoon salt
1/8 teaspoon pepper

Directions

1. Remove kohlrabi leaves (if present) and save for another use. 
2. Peel kohlrabi globes and shred or julienne. 
3. In a large skillet, heat olive oil over medium heat.
4. Add kohlrabi, ginger, and shallots to skillet, and heat until tender-crisp (3-5 minutes). 
5. Sprinkle with salt and pepper.