Kohlrabi Kale Mushroom And Bean Saute Food
SAUTEED KOHLRABI
Provided by Marian Burros
Categories quick, weekday, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Trim the stalks from the kohlrabi, slice off the bottom and peel the bulbs. Slice less than 1/4 inch thick.
- Cook in boiling (salted, if desired) water in covered pot for about 10 minutes, until firm but tender. Drain and dry on paper towel.
- Heat butter in skillet and saute slices of kohlrabi in butter until golden brown on both sides, sprinkling with nutmeg.
SAUTéED KALE WITH KOHLRABI
Provided by Ian Knauer
Categories Citrus Side Sauté Picnic Vegetarian Quick & Easy Dinner Pistachio Kale Vegan Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Very thinly slice kohlrabi with slicer.
- Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.
- Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. 3Toss kale with kohlrabi and pistachios.
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