I remember my father picking kohlrabi in his garden, slicing it and serving it raw. At times he would sauté it in garlic and butter. Young smaller sized kohlrabi is usually more tender, it is a member of the cabbage family. Kohlrabi and garbanzo beans pair well and absorb the garlic and herbs in this tasty dish.
2 tablespoons olive oil
1/2 teaspoon salt
1 clove garlic, chopped
3 kohlrabies,peeled and diced small
1 (15.5 ounce) can of drained garbanzo beans
1 teaspoon fresh lemon juice
2 tablespoons snipped parsley
1/2 teaspoon snipped fresh dill
Salt and pepper to taste
1. Heat the olive oil and butter in a sauté pan.
2. Add the kohlrabi, garlic and salt, sauté for a few minutes. Using a spatula, let the kohlrabi brown a little and flip to brown again. They should be fork tender.
3. Add the garbanzo beans and toss until heated through, approximately 3 minutes.
4. Add the lemon juice, herbs and pepper.