Braised Kohlrabi

2-3 bulbs kohlrabi (or most of a giant kohlrabi) 
1 small onion
2 Tbs butter
salt and pepper

Heat butter in a heavy skillet. Chop onion and sauté in butter over medium heat.
Peel kohlrabi to remove fibrous skin. Slice thinly, or grate coarsely.

Add to skillet, stir to coat with butter, and cover. Reduce heat to medium-low and cook until kohlrabi is tender, about 15 minutes for slices, less if grated. Add salt and pepper to taste. Serve hot.