Best Kohlrabi Kale Mushroom And Bean Saute Recipes

Sautéed Kale with Kohlrabi image

Provided by Ian Knauer

Yield Makes 8 servings

Number Of Ingredients 8

1 1/4 pound kohlrabi, bulbs peeled
1/2 teaspoon grated lime zest
2 tablespoons fresh lime juice
1/4 cup extra-virgin olive oil, divided
2 pounds kale (2 bunches), stems and center ribs discarded
5 garlic cloves, finely chopped
1/3 cup salted roasted pistachios, chopped
Equipment: an adjustable-blade slicer

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.

Sauteed Kohlrabi image

Provided by Marian Burros

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.

Caramelized Kohlrabi Soup image

Provided by Melissa Clark

Time 45m

Yield 6 servings

Number Of Ingredients 11

3 pounds kohlrabi, turnips or a combination, peeled and cut into 1-inch cubes
1/4 cup extra-virgin olive oil, more as needed
1 3/4 teaspoons kosher salt, more to taste
1/2 teaspoon black pepper
1 large white onion, peeled and diced
3 garlic cloves, minced
2 cups vegetable or chicken stock (or use water)
1 bay leaf
1 small lemon, preferably a Meyer lemon
Grated Parmigiano-Reggiano, as needed
Smoky chile powder, as needed

Steps:

Arrange an oven rack 4 to 6 inches from the broiler. On a rimmed baking sheet, toss together kohlrabi, 2 tablespoons oil, 3/4 teaspoon salt and the black pepper. Transfer to oven and broil until very well browned, about 10 minutes total, tossing halfway through cooking. (Watch carefully to see that they do not burn.)
Meanwhile, heat the remaining 2 tablespoons oil in a medium pot over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 7 minutes. Stir in garlic and let cook for 1 minute.
Add roasted kohlrabi, stock, 3 cups water, the bay leaf and 1 teaspoon salt. Bring mixture to a boil; reduce heat to medium, cover partly, and simmer until tender, about 30 minutes.
Discard bay leaf. Using an immersion blender or working in batches in a food processor, purée soup until very smooth.
Zest the lemon into the pot, then halve it and squeeze in its juice. Taste soup and add more salt if needed. Ladle soup into bowls and top with a drizzle of oil, grated cheese and a pinch of chile powder.