Name: Kohlrabi, Kale, Mushroom, and Bean Saute recipe
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

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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

Nutrition Info

491.8 calories carbohydrate: 70.6 g cholesterol: 3 mg fat: 16.7 g fiber: 20.3 g protein: 22.9 g saturatedFat: 2.2 g servingSize: - sodium: 1230.6 mg sugar: 7.4 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

2 large servings

Recipe Note

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

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