Sauteed Kohlrabi & Kale

Kohlrabi sounds exotic, looks a lil' weird, but it's super easy and simple to prep. Cook it for as long as time gives to soften and sweeten.

Inspired by 'It's a veg world after all' recipe, but a firm favourite way to cook in my household!

Ingredients:

3 Tbsp Extra Virgin Olive Oil
1 Kohlrabi (diced in 1cm cubes - see instructions for prep)
Half an onion (diced)
3 Cloves crushed garlic
2 Tsp Lemon Zest
A sprinkle of chilli flakes
A sprinkle of thyme (or your favourite herb!)
100g Kale, chopped and big stiff stems removed.
Salt & Black pepper, to taste

Instructions:

1. To prep the kohlrabi you have options. Begin by slicing off the root end, stems and greens if they are attached. Keep these to mix in with the kale! If you have time to slowly cook, keep on the skin. If you want to cook quickly, then peel carefully.
2. Chop into 1cm cubes. The smaller the cubes, the faster it'll cook.
3. Heat the olive oil in a wide pan over a low to medium heat. Add the kohlrabi and onion, and cook for 15-20 minutes - until soft. Stir here and there so it doesn't stick.
4. Stir in the garlic, lemon zest, chilli flakes (don't go too wild on these!) and herbs. Cook for another 2 minutes.
5. Add the chopped kohlrabi greens (if they came attached!) and kale, plus half a cup of water, and cook for 5 more minutes until wilted and the kohlrabi is soft
6. Season with salt and a generous amount of black pepper.
7. Serve, and enjoy!