• 3 medium kohlrabi bulbs (~1 1/2 lbs), peeled (remove 1/4 inch of the outer flesh, it can be tough which won’t work in this recipe), and shredded
• 2 tablespoons unsalted butter
• 1/3 cup grated Parmesan cheese
• Sea salt
• Freshly ground black pepper
• 1 tablespoon minced fresh parsley leaves

Melt the butter in a large skillet. Add the shredded kohlrabi and cook over medium heat, stirring often, until tender, about 8 minutes. Sprinkle with the salt and pepper to taste (easy on the salt, the Parmesan does a good job at the end). Toss and cook with the parsley for a tiny second, just incorporate the green. Mash down a bit so all the bits stick together. Sprinkle the Parmesan over the top and cover until the cheese melts, about 1 minute.

I like to cut this in wedges like a frittata, and serve simply with fried or poached eggs. It is good with lots of things, but it is really nice with an egg.