Ingredients
2
2 servings
- •2 tablespoons extra-virgin olive oil
- •2 cloves garlic, minced
- •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
- •12 ounces baby portobello mushrooms, sliced
- •salt and ground black pepper to taste
Instructions
- Heat oil in a 12-inch saute pan over medium-high heat. Add garlic and red pepper flakes; 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.
Nutritional Facts
Per 2 servings
- Calories: 492
- Carbohydrate: 71g
- Fat: 17g
- Fiber: 20g
- Protein: 23g
- Sugar: 7g
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