Kohlrabi, Kale, Mushroom, and Bean Saute
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Description
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
- 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
Directions
- 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.
- 2. Pour in broth and reduce heat to medium. Add kohlrabi, cover, and cook until tender, 5 to 7 minutes.
- 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.
Nutrition Facts
serving: 2 large servings
calories: 491.8 kcal
carbohydrates: 70.6 g
protein: 22.9 g
saturated fat: 2.2 g
cholesterol: 3 mg
sodium: 1230.6 mg
fiber: 20.3 g
sugar: 7.4 g
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