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.