1 cup chicken stock
2 tablespoons unsalted butter, cubed
1 1/2 teaspoons Fresh Thyme leaves
Kosher salt and ground black pepper, to taste
Put kohlrabi, chicken stock, 1 tablespoon butter, thyme, salt, and pepper into skillet over medium-high heat. Bring to boil. Cover and simmer, stirring occasionally, until kohlrabi is tender, about 15-20 minutes.
Uncover, remove pan from heat, and add remaining butter, swirling skillet until butter melts. Serve warm.