A couple weeks ago, we received a humongous kohlrabi in our csa. It was probably as big as my head and I had no idea what to do with it. So it sat in my fridge, watching me and silently judging me. Okay, probably not, but that’s what it felt like. I’ve made kohlrabi fries before and they were good, but I wasn’t keen on that to start with and then my oven decided to quit so it wasn’t an option after a time.
My house was a little more crowded than normal the first time I made this. We have our friends over quite often, because we’re the only ones in the immediate group who don’t live with their parental units. I’ve spent more night playing Magic: The Gathering around my grandmother’s antique dining table in the last year than I ever anticipated playing over the whole of my life. So that was going on, and I didn’t have a dinner plan.
To make matters worse, one of my hens, Arnold (the buff Orpington), was making noise in the laundry room. I had to bring her inside for a few days because somebody pecked her too hard and cut her comb open a little. It wasn’t that bad, to be honest, but I wanted to keep her separate from the other birds for a few days because chickens are horrible people who peck on the injured. When she first got hurt, she must have spent some time in the coop shaking her head because of the bleeding, because the roosts, walls, and nesting boxes looked like the set of Tarantino film. We ended up having to pull out a bunch of feathers on her head to clean the dried blood off, so she bears a striking resemblance to a Batman villain right now, as well.
So I’m standing at my fridge, worried about Arnold and with no plans for dinner because I didn’t take the time to plan meals this week like I should have. The kohlrabi and the leftover pernil-inspired turkey were staring me down. What I wanted to make was tetrazzini, but I didn’t have the stuff for that. What I had was kohlrabi.
It starts with bacon, as all good things in life should. Yes, even that. You need something to cook the onion, garlic, kohlrabi, and carrot in for a bit before you add the pasta and broth, after all. I suppose you could use butter or olive oil, but why would you? You’d miss out on having bacon in your pasta!
- 2 Pieces Thick-Cut Bacon, chopped
- ½ Medium Onion, diced
- 2 Cloves Garlic, minced
- 2 Medium Carrots, cut into half-moons
- 3 cups Kohlrabi, ½-inch diced
- 3 cups Low-Sodium Chicken Broth
- 2 cups Shell or Rotini Pasta
- 1 tsp Worcestershire Sauce
- 2 cups Cooked Turkey, diced or Shredded
- 2 cups Young Lacinato Kale, chopped
- Salt and Pepper to taste
- Heat large skillet over medium-high heat. Add chopped bacon and cook until just done.
- Add onion, garlic, carrots, and kohlrabi. Cook until onions are soft, about 3-4 minutes.
- Add broth, pasta, and Worcestershire sauce and bring to a boil. Cover , reduce heat, and simmer for 10 minutes or until the pasta is al dente.
- Stir in the turkey and kale and continue cooking until the kale begins to wilt. Season with salt and pepper to taste.