Kohlrabi Tops And Bulbs With Mushrooms And Lentils

1. 1

   Peel kohlrabi bulbs. Cut into 1/8-inch slices, then julienne. Trim tops and chiffonade.Set aside.

2. 2

   Heat oil over medium in a Dutch oven. Add garlic and saute 1 minute. Stir in Spanish paprika to color the oil and cook for about 4 more minutes or until garlic is soft.

3. 3

   Add mushrooms and kohlrabi bulbs.Stir, cover and cook for about 10-15 minutes, stirring occasionally, until soft. Check moisture level from time to time: you may need to add salt and/or water or broth [1 T at a time] if mixture gets dry.

4. 4

   Add greens and scallions. Cook covered until soft, about 15-20 minutes more, again checking moisture level and adding broth or water if it gets too dry. Stir in lentils for the last 5 minutes. Adjust seasonings and serve warm or room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.