Description
Chopped kohlrabi and colorful rainbow chard leaves and stems are sauteed with almonds and dill for a simple and flavorful springtime side dish. This vegan and gluten free sauté can be served alongside cooked rice and grilled tofu for a filling meal.
Ingredients
- 1 tbsp coconut oil
- 1/3 cup raw almonds, roughly chopped
- 2 kohlrabi, peeled and diced
- 1 bunch of rainbow chard, diced
- 1/4 tsp garlic powder
- 1/2 tsp dried dill
- sea salt, to taste
- ground pepper, to taste
- fresh lemon to serve
Instructions
Heat the oil in a skillet over medium heat. Add the almonds and a pinch each of salt and pepper. Let the almonds hang out in the pan to toast while you prep the other veggies. Once the almonds are just starting to turn golden, add the kohlrabi. Cook the kohlrabi for 3-5 minutes then add the chopped chard stems, a bit more salt/pepper, and the dill and garlic. Mix everything together, then allow it to cook for 2-3 more minutes before adding the leaves of the chard. Mix once more then cook until the leaves are just tender. Taste and add more salt/pepper if needed. Serve with a squeeze of fresh lemon.
Notes
- To make this dish more filling, I like to eat it over rice with baked or grilled tofu.
- Depending on what’s available to you seasonally, you can use kale or collards in place of the rainbow chard if you like.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: side