turnip, kohlrabi and blue kale

  1. blue kale
  2. kohlrabi
  3. turnips
  4. honey
  5. maple syrup
  6. hot chili vinegar
  7. green pear
  8. dried cranberry’s
  9. cracked pepper
  10. walnuts
  11. sriracha
  12. water
  13. salt
  • “Matchstick” turnips–cut lengthwise into strips
  • 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 minutes
cubed turnips, matchstick kohlrabi, water, honey, dash maple syrup covered in pot, on med heat– 8~10 minutes
Turn heat off. Add chopped kale stems and spicy vinegar. Stir and let sit.
Turn heat off. Add chopped kale stems and spicy vinegar. Stir and let sit.
Add cranberries, walnuts, pepper, salt, mushrooms, and pears...season to taste.
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.
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.
Yummy when paired with pinto bean and sweet potato chili (reinvented leftover ratatouille), avocado chunks, kimchi, and last night's pinto bean dip!
Paired with pinto bean and sweet potato chili (reinvented leftover ratatouille), avocado chunks, kimchi, and last night’s pinto bean dip

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