Kale & Kohlrabi Stir-Fry with Garlic and Ginger

Quick, flavorful, and deeply nourishing—this stir-fry celebrates two of your CSA’s most underrated veggies. Kohlrabi adds a subtle sweetness and crunch, while kale brings that signature green goodness. Cooked simply with garlic, ginger, and a splash of tamari, this dish comes together in under 20 minutes.

Ingredients:

• 1 small kohlrabi, peeled and cut into matchsticks or thin half-moons

• 2 cups kale (dino or red Russian), stemmed and chopped

• 1 tbsp sesame oil (or olive oil)

• 2 cloves garlic, minced

• 1 tsp fresh ginger, grated

• 1 tbsp tamari or soy sauce

• 1 tsp rice vinegar (optional)

• Sesame seeds, for garnish

Optional Add-ins:

• Cooked rice or quinoa (to serve it over)

• Fried egg or scrambled tofu

• Sliced chicken, shrimp, or tempeh

Instructions:

1. Heat oil in a large skillet or wok over medium heat.

2. Add garlic and ginger; stir for 30 seconds until fragrant.

3. Add kohlrabi and sauté for 3–4 minutes until slightly softened but still crisp.

4. Add kale and tamari, stirring until kale wilts (about 2–3 minutes).

5. Finish with a splash of rice vinegar if using. Top with sesame seeds and serve warm.

CSA Spotlight: Kohlrabi and kale are a powerful pair—together they make a simple dish full of texture, flavor, and nourishment.

Tip: Slice the kohlrabi as thinly as possible for the best texture. A mandoline works great if you have one!