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Kohlrabi Sauté

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Serves 4


4 medium Kohlrabies (about 1 ½ pounds without leaves, 2 pounds with leaves)
2 teaspoons olive oil
1 teaspoon minced, fresh ginger
2 tablespoons chopped shallot
1/8 teaspoon salt
1/8 teaspoon pepper


  1. Remove kohlrabi leaves if present and save for another use.
  2. Peel kohlrabi globes and shred or julienne.
  3. Heat olive oil in a large skillet over medium heat.
  4. Toss kohlrabi with ginger and shallots, heating until tender-crisp, 3-5 minutes.
  5. Sprinkle with salt and pepper.

Recipe courtesy of Produce for Better Health Foundation (PBH).

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