Name: Kohlrabi, Kale, Mushroom, and Bean Saute
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 2 cloves garlic, minced; 0.25 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

Ingredients

2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
0.25 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

Step 1

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.
Step 2

Pour in broth and reduce heat to medium. Add kohlrabi, cover, and cook until tender, 5 to 7 minutes.
Step 3

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.

Enjoy your meal!