Sauteed Kohlrabi And Watercress Recipes

Steps:

• 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.

Steps:

• Trim the stalks from the kohlrabi, slice off the bottom and peel the bulbs. Slice less than 1/4 inch thick.
• Cook in boiling (salted, if desired) water in covered pot for about 10 minutes, until firm but tender. Drain and dry on paper towel.
• Heat butter in skillet and saute slices of kohlrabi in butter until golden brown on both sides, sprinkling with nutmeg.

Steps:

• Peel kohlrabi with a vegetable peeler and cut into 2-inch-long julienne strips. Discard coarse stems from watercress. In a large heavy skillet heat butter and reserved duck fat or additional butter over moderately high heat until foam subsides and sauté kohlrabi, stirring, until crisp-tender, 5 to 10 minutes. Add lemon juice and sauté kohlrabi, stirring, 1 minute more. Remove skillet from heat and immediately stir in watercress. Season vegetables with salt and pepper.

Steps:

• In a large heavy skillet sauté the garlic in the oil over moderately high heat for 30 seconds, or until it is fragrant, add the watercress, and stir the mixture until it is combined well. Sauté the watercress, covered, for 2 to 3 minutes, or until it is just wilted, and season it with salt and pepper.

Steps:

• Very thinly slice kohlrabi with slicer.
• Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.
• Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. 3Toss kale with kohlrabi and pistachios.

Steps:

• Cook kohlrabi and onion in butter over medium-high heat until almost tender. Stir in kohlrabi leaves, and cook until wilted. Add a generous splash of heavy cream, and cook for a few seconds to reduce. Season with salt, pepper, and nutmeg. Serve with chicken, pork chops, or steak.

Steps:

• In a large heavy pan, heat butter and saute kohlrabi, stirring until just tender (5-10 min). Add lemon juice and saute for one minute more. Remove from heat, season with salt and pepper.