How to Make Kohlrabi, Kale, Mushroom, and Bean Saute - A Step-by-Step Guide

When it comes to healthy, satisfying meals, nothing beats a colorful and flavorful sauté. This Kohlrabi, Kale, Mushroom, and Bean Saute recipe is a perfect example of how to combine vibrant vegetables, hearty legumes, and savory mushrooms into a delicious dish. Whether you are a vegetarian, vegan, or omnivore, this recipe is sure to satisfy your taste buds and leave you feeling nourished and energized.

One of the key ingredients in this recipe is kohlrabi, a member of the cabbage fami...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Servings: 2
  • Yield: 2 large servings

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

    492 cal.

    • Total Fat: 17g
    • Saturated Fat: 2g
    • Cholesterol: 3mg
    • Sodium: 1231mg
    • Total Carbohydrate: 71g
    • Dietary Fiber: 20g
    • Total Sugars: 7g
    • Protein: 23g
    • Vitamin C: 357mg
    • Calcium: 420mg
    • Iron: 8mg
    • Potassium: 2334mg