Kohlrabi, Kale, Mushroom, And Bean Saute - cooking recipe

Ingredients

2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 bunch kale, stemmed and coarsely chopped
1 cup chicken broth
2 kohlrabi - peeled, halved, and sliced
1 (15 ounce) can cannellini beans, drained and rinsed
12 ounces baby portobello mushrooms, sliced
salt and ground black pepper to taste

Preparation

Heat oil in a 12-inch saute pan over medium-high heat. Add garlic and red pepper flakes; saute until fragrant, about 30 seconds. Add kale to the pan and toss.
Pour in broth and reduce heat to medium. Add kohlrabi, cover, and cook until tender, 5 to 7 minutes.
Add beans and mushrooms to the pan. Increase heat to medium-high and cook until excess liquid has evaporated and mushrooms are tender, 5 to 7 minutes more. Season with salt and pepper.