We love eating vegetables and now that our CSA season has started I’m getting some veggies I’m not used to cooking. I love this because I discover new recipes and find new ways to cook veggies. Last night I came up with a new recipe that everyone loved so of course now I want to share it with you.
I prepped it early in the afternoon and then cooked it for dinner. It took about 15mins to make. All of our veggies are organic thanks to our CSA but if you don’t have access to organic veggies, buy conventional ones. Conventional veggies are always better than no veggies.
This is perfect as a side dish or you can just add some protein to it and eat it as a main dish. I added chicken pieces to ours and it was delicious.
Ingredients:
- 5 garlic cloves (you can use less but we love garlic)
- 1 bunch of kale
- 1 kohlrabi
- 2 big carrots or 10 baby carrots
- 1 tablespoon of Grassfed Organic Ghee or grass-fed butter
- Himalayan Salt, pepper and garlic powder to taste
Directions:
I like to prep all the veggies before starting to cook them.
Cut the garlic in thin slices. Then take out the stems of the kale and discard them (or save them for a veggie smoothie in the morning). Chop up the kale leaves in small pieces. Grate the carrots and kohlrabi.
If you have a Vegetable Spiral Slicer you can use that for the carrots and kohlrabi. My daughter thought we were having pasta when she ate this because of the spiral slicer.
In a frying pan on medium heat melt the butter or ghee and fry the garlic for 2 mins.
Add the kale and turn down the heat a little bit. I like to add 2 tablespoons of water while the kale is cooking so it doesn’t get too dry. Cook the kale until you see it’s starting to get tender, about 5 minutes. Add the kohlrabi and cook for another 3 mins then add the carrots and cook for an extra 2 minutes. Don’t worry to much about the time, just keep an eye on it.
Add salt, pepper and garlic powder to taste.
Mix it all together and it’s ready to serve.
Let me know if you like it!
Kale, Kohlrabi & Carrot Side Dish Recipe
A great side dish full of fresh veggies.
Ingredients
- 5 garlic cloves
- 1 bunch of kale
- 1 kohlrabi
- 2 big carrots or 10 baby carrots
- 1 tablespoon grass-fed organic ghee or grass-fed butter
- Himalayan Salt, pepper and garlic powder to taste
Instructions
- Cut the garlic in thin slices. Then take out the stems of the kale and discard them (or save them for a veggie smoothie in the morning). Chop up the kale leaves in small pieces. Grate the carrots and kohlrabi.
- If you have a Vegetable Spiral Slicer you can use that for the carrots and kohlrabi.
- In a frying pan on medium heat, melt the butter or ghee and fry the garlic for 2 mins.
- Add the kale and turn down the heat a little bit. I like to add 2 tablespoons of water while the kale is cooking so it doesn’t get too dry. Cook the kale until you see it’s starting to get tender, about 5 minutes.
- Add the kohlrabi and cook for another 3 mins then add the carrots and cook for an extra 2 minutes. Don’t worry to much about the time, just keep an eye on it.
- Add salt, pepper and garlic powder to taste.
- Mix it all together and it’s ready to serve.
Nutrition Information:
Yield: 4 Serving Size: 1 ServingsAmount Per Serving: Calories: 98Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 168mgCarbohydrates: 10gFiber: 4gSugar: 3gProtein: 2g
Please keep in mind that these nutritional values are estimates, based on the ingredients, and it might not be accurate.
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