Eosinophilic Esophagitis Friendly Sautéed Kohlrabi with Garlic & Fresh Herbs
Total time25 min
Prep time10 min
Cook time15 min
4.6(22)
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Learn more →Ingredients
4 servings
- 2 medium kohlrabi bulbs (about 1 ½ lb total), peeled and cut into ¼-inch slices
- 2 tbsp olive oil
- 3 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp apple cider vinegar
- 2 tbsp fresh parsley, roughly chopped
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Heat the olive oil in a large skillet over medium-high heat until shimmering.
- 2
Add the kohlrabi slices in a single layer and cook undisturbed for 3–4 minutes, until the undersides are golden and lightly caramelized at the edges.
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