Kohlrabi is related to kale, broccoli, and cabbage, so try it where you like those flavors! The leaves and peel are both edible, but feel free to peel it for a softer, more consistent texture.
Separate the leaves at their base, and store both parts in an unsealed bag in the fridge for up to two weeks.
The leaves can be used as kale or collards (best cooked or massaged).
The kohlrabi bulb is great sliced, salted and eaten raw, or cooked much like a potato. Try it baked with cheese, or sliced thin in a stir-fry.