Lemon Chard Kohlrabi

from Always in Season by Elize Ritcher

Ingredients:

• 3 Tblsp olive oil
• 1 medium/large bulb kohlrabi peeled, root end removed & cut into 1/4 inch sticks
• salt
• 1 lemon zested and juiced
• 1 bunch of chard, washed well
• 3  cloves of garlic, sliced
• 1/4 tsp red pepper flakes
• black pepper

Instructions:

• Heat the olive oil in a large skillet over medium-high heat.
• Add kohlrabi, 1/2 tsp salt and 1 tbsp lemon juice and stir to coat.
• Saute, stirring occasionally for 5 minutes, until somewhat tender
• Whle the kohlrabi cooks, prepare the chard.
  • Cut the stems into 1/4" thick pieces.
  • Cut chard leaves in half lengthwise, down the rib; cut any large leaves again lengthwise.
  • Then cut the leaves into 1" wide strips.
• Add chard stems to pan and cook 5 minutes;
• Add chard leaves
• Sprinkle with 1/4 tsp salt, stir and saute about 4 to 5 minutes.
• Push the vegetables to side of pan
• Add garlic, red pepper, lemon zest, and remaining lemon juice into the middle of the pan
• Let sizzle, stirring gently, until fragrant - about 30 seconds
• Mix veggies and seasonings together.
• Cook for an additional minute, and remove from heat
• Season with salt and pepper to taste