Kohlrabi greens
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Kohlrabi greens are the vibrant, edible leaves of the kohlrabi plant, offering a slightly peppery and sweet flavor profile similar to collard greens or kale. Proper storage is essential to maintain their crisp texture, bright color, and nutritional value, ensuring these delicate greens remain a delicious and healthy addition to your culinary creations.
Storage Time
3–5 days in the refrigerator, up to 6–8 months when properly frozen.
Temperature
Keep refrigerated at a cool 0–4°C (32–40°F) to slow down spoilage and maintain freshness.
Freezing
To freeze kohlrabi greens effectively, first wash them thoroughly and chop into desired sizes. Blanching is crucial for preserving their color, flavor, and nutrients: immerse the greens in boiling water for 1-2 minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain them very well, pressing out excess water, and then pack them tightly into freezer-safe bags or containers, removing as much air as possible. When ready to use, add the frozen greens directly to cooked dishes like soups, stews, or stir-fries; thawing beforehand is generally not necessary and can lead to a mushy texture.
Signs of Spoilage
- The vibrant green leaves begin to turn yellow or brown, indicating a loss of freshness and nutrient degradation.
- A slimy or mushy texture develops on the leaves, which is a clear sign of bacterial growth and spoilage.
- An unpleasant, sour, or strong, off-putting odor emanates from the greens, signaling that they are no longer safe to consume.
- The leaves lose their characteristic crispness and become noticeably wilted or limp, even after rehydration attempts.
