Kholrabi, Kale, Mushroom & Bean Saute

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 2 green garlic, cut in half and sliced
• 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
• Oyster mushrooms, sliced
• salt and ground black pepper to taste
• thyme - optional
• parsley - optional

INSTRUCTIONS

• Heat oil in a 12-inch saute pan over medium-high heat. Add garlic, red pepper flakes and thyme; 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. Top with parsley.