If you have a CSA and are looking for different ways to prepare kale or kohlrabi, this recipe is fantastic.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
| Yield: | 2 large servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- 1 bunch kale, stemmed and coarsely chopped
- 1 cup chicken broth
- 2 kohlrabi – peeled, halved, and sliced
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 12 ounces baby portobello mushrooms, sliced
- salt and ground black pepper to taste
Instructions
- Heat oil in a 12-inch saute pan over medium-high heat. Add garlic and red pepper flakes; saute until fragrant, about 30 seconds. Add kale to the pan and toss.
- Pour in broth and reduce heat to medium. Add kohlrabi, cover, and cook until tender, 5 to 7 minutes.
- Add beans and mushrooms to the pan. Increase heat to medium-high and cook until excess liquid has evaporated and mushrooms are tender, 5 to 7 minutes more. Season with salt and pepper.
- To make the dish vegetarian, substitute vegetable broth for the chicken broth.
- You may adjust the red pepper flakes to adjust the heat in the dish. For additional heat, add a few dashes of your favorite hot sauce.
Nutrition Facts
| Calories | 492 kcal |
| Carbohydrate | 71 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 20 g |
| Protein | 23 g |
| Saturated Fat | 2 g |
| Sodium | 1231 mg |
| Sugars | 7 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
This was a fine vegetable side. It’s quite a simple dish where the kohlrabi and greens dominate; there are not complex layers of flavor. It is for people who enjoy the taste of vegetables and not for people who like to sneak them into meals. I used the kohlrabi leaf stems and greens instead of kale as I was looking for a recipe where I could use the whole kohlrabi plant. This lengthened the time needed for cooking the greens to about 12 minutes because the stems needed time to soften. As a side dish, I would say this would serve about 6 people with a decent sized portion. I had this with crusty bread and hummus. It does best as a companion to a deeply umami/savory dish.