I love simple dinners. This was a really good one. I’ve never cooked with kohlrabi before, I just peel and slice or grate the bulb part and toss the greens. This was a great way to use the greens. I’m saving the bulb for a salad later. Stay tuned for that.
INGREDIENTS
Fair Shares
Chicken breasts, skins removed
Asparagus
Rice
Kohlrabi greens
Olive oil
Other Ingredients
Garlic
Shallot
Salt
Pepper
METHOD
Bring 1/2 cup rice and 1 cup plus 2 tbsp water to boil. Cover and simmer for 35 minutes.
Preheat oven to 375
Clean and pat kohlrabi greens dry. Roll a few greens and slice thin to make strips. Continue till all greens are sliced. Chop garlic and shallot. Add a bit of olive oil to a skillet and heat. Add garlic and shallot. Sauté for a few minutes, then add kohlrabi. Sauté for about 5 minutes. Remove from pan and place in a bowl to add to the rice when it’s done. In the same skillet, add a bit more oil and brown the chicken a few minutes on each side. Sprinkle with salt and pepper. Line a rimmed baking sheet with parchment paper. Add chicken and asparagus to sheet pan. Rub a bit of olive on the asparagus. Bake for 20-25 minutes, until chicken is cooked through.
If you like your asparagus crunchy, add it at the 10 minute mark.
