By Sonya Thierault of Riverbank Farm, Roxbury CT

1-2 kohlrabi, peeled and shredded                                1 small onion, thinly sliced

1-2 cloves garlic                                                           oil or butter (about 1 TBSP)

¼ tsp. sage                                                                                                                                                                                                                                                            

Sauté the onions with oil or butter until soft and just starting to brown, then add the garlic and sauté 3-5 more minutes.  Add kohlrabi and sauté for another 3-5 minutes, just to heat the kohlrabi through.  Sprinkle in the sage.  Serve immediately.