I mention this recipe in passing pretty often, so I think I should put up an official version of it to link to. This is dead simple while bringing a very pleasant and different flavor to the table. The sweet and mild flavor makes a good foil for strong flavor like greens and sausage. It can also be scaled because it is so loosey-goosey. Keep the ratio of kohlrabi to apples at about 2:1, add more oil and seasoning as needed.
Kohlrabi and Apple Saute
oil (butter is best, olive or coconut are close seconds)
a bit of salt and pepper
Peel the kohlrabi and apple. Slice them into the shapes that you find pleasing. I tend to half them, (core the apples), then slice into 1/4″ slices. Melt the butter in the skillet on medium heat. Toss in the slices, season lightly, and stir occasionally until tender (about 10 minutes tops).