Call on your cast-iron skillet to whip up this one-dish dinner. Crunchy kohlrabi brings gut-friendly fiber to the table; lean turkey sausage delivers heart-healthy protein. If you’d like to tame down the heat and make this dish more kid friendly, pick up mild turkey sausage. Serve over your favorite mashed potatoes or quick-sauteed greens.
5 tablespoons extra-virgin olive oil, divided
2 tablespoons finely chopped shallots
1 1/2 tablespoons finely chopped garlic
12 ounces hot Italian turkey sausage, casings removed (about 3 links)
3 cups peeled and cubed kohlrabi (from 3 bulbs)
1 pt. multi-colored cherry tomatoes, halved
1 teaspoon fresh thyme leaves
1/2 teaspoon Hungarian sweet paprika
1/2 teaspoon Hungarian hot paprika
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
1 1/2 tablespoons red wine vinegar
2 tablespoons chopped fresh dill, plus more for garnish
1 tablespoon finely chopped pickled pepperoncini
Added sugars 0g
Calcium 6% DV
Potassium 17% DV
How to Make It
Heat 3 tablespoons of the oil in a large cast-iron skillet over medium. Add shallots and garlic; cook, stirring often, until fragrant, about 2 minutes. Add sausage; and cook, stirring to break up sausage, until just cooked through, 6 to 8 minutes. Transfer mixture to a small bowl (do not wipe skillet clean).
Add remaining 2 tablespoons oil to skillet, and increase heat to high. Add kohlrabi, and cook, stirring occasionally, until starting to brown, about 7 minutes. Add tomatoes; cook, stirring occasionally, until tomatoes soften and kohlrabi is crisp-tender, about 4 minutes. Add cooked sausage, thyme, sweet paprika, hot paprika, ginger, and salt; stir until combined. Add red wine vinegar, and cook, stirring constantly, until mixture is coated, about 1 minute. Remove from heat, and stir in chopped dill and pepperoncini. Garnish with fresh dill.
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