Creamy Baked Kohlrabi & Kale

May 25, 2012 · by Tucker Farms in Recipes

kohlrabi_kale_casserole_6On a recent dreary day, we wanted something warm and creamy and delicious.  So, we checked out the fridge and came up with this great recipe using some simple, seasonal ingredients we had on hand. 

We ate our Creamy Baked Kohlrabi & Kale with a mixture of 1/2 wild rice-1/2 quinoa and a salad of spring mix and summer crisp tossed with a bright, tangy lemon vinaigrette (1 tbsp EVOO + 1 tbsp lemon juice + pinch of kosher salt)

Creamy Baked Kohlrabi & Kale
  1. 3 cups kohlrabi cut into bite-sized chunks (approx. 1 kohlrabi, purple or green)
  2. 2 cups torn kale (we used a mixture of Red Russian and Tuscan, but any kale will work)
  3. 1-2 cups of chopped Vidalia onion
  4. 1 tbsp butter
  5. 2 tbsp water
  6. 1/4 cup light sour cream (we used Daisy brand, but any light or low-fat variety would work)
  7. 1/3 cup + 2 tbsp freshly shaved parmesan cheese
  8. salt & pepper to taste
  1. Melt butter in a medium-sized pan over medium heat
  2. Add onions, kohlrabi, and water -- Cover
  3. Cook onions and kohlrabi over medium heat for about 20-30 minutes, covered but stirring frequently, until the kohlrabi are fork-tender and the onions are beginning to caramelize
  4. Add torn kale leaves and cover until the kale is just wilted
  5. Add salt, pepper, sour cream, 1/3 cup parmesan cheese and stir well
  6. Pour veggie mixture into a lightly-greased casserole pan and sprinkle with remaining 2 tbsp parmesan cheese
  7. Bake at 350 for about 30-40 minutes until lightly browned
Tucker Farms

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