1 lb. Asian greens (choy or almost any green, including kale), chopped; 2 tbs. olive oil; 2 tbs. minced garlic (or scapes); 1 bunch broccoli, cut into small spears; 1 medium kohlrabi, cut into chunks; 1 medium onion, diced.
Bring water to boil in a small steamer and add the kohlrabi. Let steam for about 3 minutes. Add the broccoli and steam until both it and the kohlrabi are tender, 3 to 5 minutes, test with a fork. Drain and set aside. In a sauce pan add the olive oil, onion, and garlic and sauté until the onions are translucent. Add the broccoli, kohlrabi and chopped greens and toss. Cook until the greens are wilted. Consider sprinkling grated Parmesan cheese over the top or adding nuts or raisins.