Kohlrabi, Kale, Mushroom, and Bean Saute
Description
Get your share of vegetables in this quick and easy dish of kohlrabi, kale, mushrooms, and cannellini beans.
Ingredients
•
2 tablespoons extra-virgin olive oil
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2 cloves garlic, minced
•
1/4 teaspoon red pepper flakes
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1 bunch kale, stemmed and coarsely chopped
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1 cup chicken broth
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2 kohlrabi - peeled, halved, and sliced
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1 (15 ounce) can cannellini beans, drained and rinsed
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12 ounces baby portobello mushrooms, sliced
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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.