Kohlrabi, Spinach, and Egg Noodles

Ingredients

• Egg noodles

  Dry, enriched

  4 cup or 152g

• Butter

  Unsalted

  2 tbsp or 28g

• Kohlrabi

  Raw

  1 cup or 135g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Spinach

  Raw

  1 cup or 30g

Directions

1. Remove the root and tip of the kohlrabi and peel.
2. Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally, until cooked through yet firm to the bite, about 5 minutes; drain.
3. Melt butter in a skillet over medium heat. Add kohlrabi, season with salt and pepper, and cook until the kohlrabi is tender, 7 to 10 minutes. Stir the drained egg noodles into the kohlrabi; cook and stir until the noodles are slightly fried, 5 to 7 minutes.
4. Add spinach and cook until just wilted, about 3-5 minutes. Enjoy!