Unlock the secret superfood: Why kohlrabi leaves are a must-try

Nutritionists confirm that kohlrabi leaves are the most nutrient-dense part of the plant. Thus, it's regrettable to see such valuable parts disposed of, especially during the kohlrabi season when it's most flavorful. Discover why eating kohlrabi leaves is beneficial and how they can be creatively used in cooking.

Consuming kohlrabi regularly can improve numerous health parameters. One may experience enhanced vision, improved virus resistance, stable blood pressure, and better heart function. This is attributable to the green leaves, packed with almost all the vitamins and minerals our bodies need for optimal functioning.

It is essential to highlight that kohlrabi leaves are the most nutritious part of the vegetable. They are rich in iron, which is crucial for individuals with anemia. Furthermore, the leaves have a higher vitamin C content than the bulb, making them excellent for those with weakened immune systems.

Kohlrabi leaves are also abundant in chlorophyll, a green pigment with antioxidant properties. It is highly recommended for individuals with liver or gallbladder disorders. Chlorophyll facilitates detoxification, regulates intestinal movements, acts as an anti-inflammatory and soothing agent, and accelerates wound healing.

To preserve their nutrients, kohlrabi leaves should be consumed raw, in salads or slaws. You can also lightly blanch or simmer the leaves, but remember that cooking destroys chlorophyll, reducing their health benefits.

These versatile leaves can wrap stuffed dishes, mimic spinach when sliced and blanched and enrich casseroles or soups. Moreover, they can be used to prepare a unique green pesto with a delicate flavor.

To create an exceptional pesto with kohlrabi leaves, blend them with olive oil, grated hard cheese, your choice of nuts or seeds, salt, pepper, garlic, and lemon juice. This versatile pesto pairs marvelously with pasta and chicken or, for a twist, with eggs and potatoes.