~40 mins

You’ll need

Corn starch – 2 T (plus a little bit of cool water)
Soy sauce – 2 tsp

From your CSA Club share

Kohlrabi, chopped – 1 pint (2 c)
Spring Onion – 1 medium bulb
Tomato, medium to large – 1
Pickled Golden Beets – 6-8 pieces (plus ½ c of pickle liquid later)
Green Garlic Salt (or garlic powder) – 1 tsp
Frozen Greens – 1 pt
Veggie Stock – 1 c


Dice spring onion. Set aside.
Chop tomato into large chunks (~ 1” pieces). Set aside.
Rough chop 6-8 pieces of pickled beet. Set aside with spring onion whites. Keep jar out to use some of the liquid later.
Measure out Green Garlic Salt into bowl with beets and spring onion whites.
In a ramekin or small bowl, add a touch of cool water to the corn starch to make a slurry.
Thaw veggie stock if needed (once thawed, keep in the refrigerator and use within two weeks).
Pull Frozen greens out of the freezer (don’t thaw).


In a medium saucepan, heat a generous amount of oil over medium high heat.
Once oil is shimmering (smoking is too far), add kohlrabi. Toss and stir constantly for 3-4 mins to cook evenly.
Once kohlrabi start to look a little wrinkly, add spring onion, beets, and green garlic salt. Stir for ~1 min or until onions have softened and the green garlic salt is aromatic.
Add veggie stock, and pickle liquid. Bring to a simmer (should only take a couple of minutes). Once simmering, add frozen greens. Bring back up to a simmer, and then add cornstarch slurry and tomato.
Simmer on low for ~5 mins, stir occasionally, until sauce has thickened. Kill heat, add soy sauce, and adjust seasoning to taste.

Serve over rice and alongside grilled asparagus or roasted chicken.

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