Kohlrabi, Kale, Mushroom, And Bean Saute

• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1/4 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

1. 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.
2. Pour in broth and reduce heat to medium. Add kohlrabi, cover, and cook until tender, 5 to 7 minutes.
3. 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.

extravirgin olive oil, garlic, red pepper, kale, chicken broth, cannellini beans, portobello mushrooms, salt

Taken from www.allrecipes.com/recipe/265388/kohlrabi-kale-mushroom-and-bean-saute/ (may not work)