It's true, you have to remove the leaves and peel off most of the skin of the kohlrabi -- but once you get to the flesh inside, it's a lot like a broccoli stem: sweet and crisp.  Slice the raw kohlrabi very thin and drizzle it with olive oil and sea salt; or add matchstick-shaped pieces to your salad; or use it for dipping.  If you want to cook it, try roasting it with other veggies.  You can also add it to soup.