We peel the kolhrabi then cube it and baked in in olive oil salt and pepper on 400 until it's soft and outside is brown. If you cube some red potatoes the mix is really good as is the kolhrabi solo.
1. Last night I grated kohlrabi for a salad with carrot, celery root, and fresh mint. For proportions, I used about 1/2 of a kohlrabi, the short little carrots from the CSA share of the prior week (plus one large carrot from the supermarket), and about 1/2 of a celery root...and added about a quarter of a cup of finely chopped mint. I tossed it with kosher salt, plenty of lemon juice, and a little bit of mayonnaise (the last is barely necessary but added some creaminess; could use plain yogurt perhaps or just a nice olive oil, sparingly). Best grated carrot-type salad I've ever made.
2. If you really thinly slice it, and saute it in some bacon fat/oliveoil/lipid of your choice, it's a good "base" for adding any of the greens and garlic. I also added chopped crimini mushrooms to this, and the chopped up bacon (just a couple of slices are all it takes). This worked wonderfully with the bok choy and some leftover of the romaine lettuce. Just give it a good long time to cook in the oil/fat before adding the greens (I did 20 minutes), and don't overwhelm it with too much of the greens.