• Liz Talley - Urban Graze

Kohlrabi, Radish, & Broccoli Stem Ragout

This side dish is yet another one of those recipes that adapts beautifully to what you have on hand. Cooking with vegetables is wonderfully unlike baking a cake. No careful measuring; you can add a little more of what you like, less of what you don’t!

This dish would be really good with turnips or carrots instead of radishes, peas or cauliflower instead of broccoli, etc.

We like this with a pork chop, and if there’s some leftover, we’ll put it on toast for lunch.

1 Tbsp. butter (butter, not olive oil this time– the richness is nice)

1 –3 kohlrabi depending on size, cut into bite-sized wedges

3-5 radishes, quartered

1 c. broccoli stems, small diced

1/8—1/4 tsp. thyme (to your taste)

Salt and pepper

Several large handfuls of spinach &/or chard, beet greens, kale leaves

1-3 Tbsp. plain yogurt

Several basil leaves, cut into thin ribbon slivers, optional

Melt the butter, add the vegetables and 1/2 c. water. Simmer on low for about 10 minutes. Add a little water if it starts to evaporate too much. You want vegetables to be fork tender –not crisp-tender like you would with a stir fry. Season with salt and pepper.

Add the greens and cook 1-3 minutes more, just until wilted. Gently stir in yogurt, 1 Tbsp. at a time, until it is at your desired consistency.

If using, toss in the basil.

Recipe created or adapted by Liz Talley, Urban Graze

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