Spicy Southern-Style Kohlrabi with Beans

  • Yield: 4 servings


2teaspoons olive or corn oil
1cup chopped onions
4small kohlrabi bulbs (about 1 1/2 pounds total), peeled and cut into 1/2-inch cubes
2 garlic cloves, minced
1 jalapeno pepper, seeded and minced
1cup tomato juice
1 (16-ounce) can navy beans or pea beans, drained and rinsed
3sprigs fresh thyme
1teaspoon cider vinegar


  1. Heat oil in a nonreactive saucepan over medium heat. Add onions and saute 2 minutes. Add kohlrabi and continue to saute 1 minute.
  2. Add garlic and jalapenos; saute 1 minute longer. Add tomato juice, bring to a boil, reduce heat and simmer 10 minutes. Add beans and thyme sprigs; continue to simmer 10 minutes or until kohlrabi is tender and the tomato juice reduced and thickened to form a sauce. Add vinegar and stir to combine.

Nutritional Info *per serving

  • Calories 192
  • Fat 3g
  • Cholesterol 0mg
  • Sodium 408mg
  • Carbohydrate 35g
  • Protein 10g