Kohlrabi, Kale, Mushroom, and Bean Saute Popular Recipes

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Kohlrabi, Kale, Mushroom, and Bean Saute

"This is a great dish for those with a CSA who want new ways to cook with kale or kohlrabi."

Ingredients :

• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1/4 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 :

Prep : 15M	Cook : 2M	Ready in : 25M

• 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.

Notes :

• 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.

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