Kohlrabi Gratin

2 pounds kohlrabi, grated

1 bunch kohlrabi greens or kale, de-stemmed and cut into thin slivers

2 to 3 tablespoons extra virgin olive oil

1 onion, finely chopped

2 garlic cloves, minced

Salt and freshly ground pepper to taste

⅓ cup chopped fresh dill

¼ cup chopped fresh parsley

¼ cup chopped fresh mint

3 large eggs, beaten

5 ounces feta cheese, crumbled

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and a pinch of salt and cook until the onion is tender and soft, about 5 minutes. Stir in the garlic and cook for 30 seconds, then stir in the kohlrabi. Cook, stirring often, until the mixture is very tender and beginning to color, about 10 minutes (add another tablespoon of olive oil if it begins to stick to the pan). Add the greens, cover, and cook until the greens are wilted, 2 to 3 minutes. If there is still a lot of liquid in the pan from the kohlrabi, uncover, turn up the heat, and cook, stirring often, until it boils off. Add salt and pepper to taste. Stir in the dill, parsley, and mint, and set aside.

Preheat the oven to 375°F. Meanwhile, beat the eggs in a large bowl, and stir in the crumbled feta. Add the kohlrabi mixture and mix until everything is combined. Pour mixture into a 2-quart baking dish and drizzle with an additional tablespoon of olive oil, if desired.

Bake the gratin for 40 minutes, until the top is nicely browned. This recipe can also be used as a delicious filling for spanakopita!