Kohlrabi, Spinach, and Egg Noodles

Ingredients

• Kohlrabi

  Raw

  1 cup or 135g

• Egg noodles

  Dry, enriched

  4 cup or 152g

• Butter

  Unsalted

  2 tbsp or 28g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Spinach

  Raw

  4 cup or 120g

Directions

1. Peel the kohlrabi by trimming the root and tip, then remove the thick outer skin; slice into thin matchsticks or small dice for quicker cooking.
2. Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook until al dente, about 5 minutes. Drain well.
3. Meanwhile, melt the butter in a large skillet over medium heat. Add the kohlrabi, season lightly with salt and pepper, and sauté until crisp-tender, 7 to 10 minutes.
4. Add the drained noodles to the skillet and cook, tossing occasionally, until lightly fried and coated, 5 to 7 minutes. Adjust seasoning to taste.
5. Add the spinach and cook, tossing, just until wilted, 3 to 5 minutes. Serve hot.