I'd never eaten kohlrabi or bok choy, let alone cooked it. This would be the night. I made roasted chicken legs (with fresh thyme!) to go along with them.
I sauteed the bok choy using these directions. I looked around on the web for a bit, and I'm glad I found something that explained that the white parts were the "stem". This ended up being okay, but not something I'd get on my own. I used about half of it, so we will be eating it again at some point. Maybe I'll try cooking it differently.
I could have done a better job with the kohlrabi. This recipe says to cook it for 15-20 minutes at 425 degrees. Which would be fine, except I was cooking the chicken at 375 degrees. I peeled and cut up the kohlrabi, and put it in for 25 minutes, checking around the 20 minute mark. The kohlrabi is related to the turnip, and I liked those.
Unfortunately, I didn't cook the kohlrabi long enough. It wasn't as tender as I was expecting. What I did love was adding the parmesan cheese and letting it melt over the vegetables. I guess I could have just kept them in longer, but the chicken and bok choy were done, and I didn't want to wait longer.
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