Sautéed Kohlrabi and Cress

Ingredients
1 pound small kohlrabi
1 bunch cress (The cress I had was land cress from my CSA.  You can use whatever cress you’ve got.)
2 tablespoon unsalted butter
2 tablespoons fresh lemon juice

Instructions
1. Peel kohlrabi with a vegetable peeler and cut into 2-inch long matchsticks.  Discard coarse stems from cress.  

2. In a large nonstick skillet heat butter over medium high heat until foam subsides.  Saute kohlrabi, stirring, until tender crisp, 5 to 10 minutes.  Add lemon juice and continue stirring for 1 more minute.  Remove skillet from heat and stir in cress.  Season with salt and pepper and serve.  

Comments
I got this recipe from epicurious.com and, well, I goofed.  I read the comments before making the dish, as I usually do, and decided to take the advice of the commenters.  This involved boiling the kohlrabi for 10 minutes before sautéing it.  The result was fine, but it would have been significantly better if the kohlrabi had still been on the crispy side of the spectrum instead of the soft side.  

This was the first time I’ve ever had kohlrabi and there’s a story that goes along with it.  I went into the kitchen to start dinner prep and commented to Lance that I had started to feel hungry all of a sudden.  He said that he was feeling hungry too, so I offered him a piece of kohlrabi.  And this is when I found out that a) kohlrabi is really fantastic raw, it’s got a sort of cabbage flavor and b) Lance grew up eating raw kohlrabi as a snack and loves the stuff.  I was actually surprised that I had enough left to cook the dish with!  I ran back to the market and got two more just because it was so tasty!  Who knew?  

Shown here with Filet Mignon with Red Wine Sauce and Creamy Parmesan Orzo.

Internet - Epicurious