Sautéed Kohlrabi, Kale, Mushrooms, and Cannellini Beans
This veggie-packed medley brings tender kohlrabi, earthy mushrooms, and hearty cannellini beans together with garlicky kale for a balanced, comforting bite. Subtle heat from red pepper flakes and a splash of broth keep everything juicy and well-seasoned. Serve Sautéed Kohlrabi, Kale, Mushrooms, and Cannellini Beans for a quick weeknight dinner or a wholesome lunch.
- Prep15 mins
- Cook10 mins
- Serves2
- DifficultyEasy
- 1
Heat oil in a 12-inch saute pan over medium-high heat. Add the garlic and red pepper flakes, and saute until fragrant, about 30 seconds. Add the kale to the pan and toss.
- 2
Pour in the broth and lower the heat to medium. Add the kohlrabi, cover, and cook until tender, 5 to 7 minutes.
- 3
Add the beans and mushrooms to the pan. Increase the heat to medium-high and cook until the extra liquid has evaporated and the mushrooms are tender, 5 to 7 minutes more. Season with salt and pepper.
- Calories 403.66 kcal High
- Protein 24.14 g Good Source
- Carbs 46.47 g Moderate
- Total Fat 17.63 g High
- Saturated Fat 2.65 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 9.61 mg Low Source
- Sodium 709.24 mg High
- Fiber 17.33 g Good Source
- Sugar 4.69 g Moderate
- Added Sugar 0.15 g Low Source
- Calcium 585.88 mg Good Source
- Iron 20.74 mg Good Source
- Potassium 1562.41 mg Good Source
- Vitamin A 9179.88 mcg_rae Good Source
- Vitamin C 569.84 mg Good Source
- Vitamin D 0.83 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Garlic 🧄