Name: Kohlrabi, Kale, Mushroom, and Bean Saute
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Extra-virgin olive oil - 2 tablespoons; Garlic, minced - 2 cloves; Red pepper flakes - ¼ teaspoon; Kale, stemmed and coarsely chopped - 1 bunch; Chicken broth - 1 cup; Kohlrabi - peeled, halved, and sliced - 2; Cannellini beans, drained and rinsed - 1 (15 ounce) can; Baby portobello mushrooms, sliced - 12 ounces; Salt and ground black pepper to taste - 12 ounces

Ingredients for - Kohlrabi, Kale, Mushroom, and Bean Saute

1. Extra-virgin olive oil 2 tablespoons

2. Garlic, minced 2 cloves

3. Red pepper flakes ¼ teaspoon

4. Kale, stemmed and coarsely chopped 1 bunch

5. Chicken broth 1 cup

6. Kohlrabi - peeled, halved, and sliced 2

7. Cannellini beans, drained and rinsed 1 (15 ounce) can

8. Baby portobello mushrooms, sliced 12 ounces

9. Salt and ground black pepper to taste 12 ounces

How to cook deliciously - Kohlrabi, Kale, Mushroom, and Bean Saute

1 . Stage

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 . Stage

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

3 . Stage

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.