Dice (small cubes) kohlrabi and kale stems–about 1/3 of the kale leaf
Sauté turnips, kohlrabi and kale with 1 tsp of honey (or maple syrup) and 1/3 cup h2o.
Cover (on med heat) and simmer 8~10 minutes (until tender and mildly bitter.)
Add more water/sweetness if desired.
Uncover, turn off heat and add 1 1/2 teaspoon vinegar, a dash salt and remaining chopped kale — Toss and cover.
Thinly dice 1/3 pear, coarsely chop mushrooms and add to the mix
Add cranberries and crushed walnuts
Sriracha?!
cubed turnips, matchstick kohlrabi, water, honey, dash maple syrup covered in pot, on med heat– 8~10 minutesTurn heat off. Add chopped kale stems and spicy vinegar. Stir and let sit.Add cranberries, walnuts, pepper, salt, mushrooms, and pears…season to taste.Serve atop a bed of spring mix tossed in dressing. Add sriracha dollops for spice. Spring mix dressing: 1 tsp EVOO, 1/3 juiced lemon and mix thoroughly.Paired with pinto bean and sweet potato chili (reinvented leftover ratatouille), avocado chunks, kimchi, and last night’s pinto bean dip
