Tuesday, May 25, 2010

Spicy Sausage Kohlrabi Bake

It all started with a difference of opinion.  On one side, sausage, rice, onions, finished.  The other, a masterpiece, or shall I say, a matsonpiece, waiting to be created.  Kohlrabi, kohlrabi, kohlrabi.  That's all she said, and that's all it took.  So here we are folks!

This is a fusion of two intertwined (unbeknownst to them) dinner destinies.

-2 links chicken sausage (whatever flavor you desire), chopped
-1/2 large yellow onion, chopped
-3 cloves garlic, chopped
-1 freshly picked kohlrabi, leaves removed with bulb and stems peeled and chopped
-1 (32 oz) can stewed tomatoes 
-basil, oregano, red pepper flakes, salt and pepper to taste
-kohlrabi greens (leaves), chopped finely
-handful of spaghetti
-grated mozzarella and Parmesan cheese

->Brown sausage in oil in a skillet over medium heat.  Add onions and garlic.  Cook until onions are translucent. Add kohlrabi stems and bulb.  Cover and cook until well mixed.  

Meanwhile, cook spaghetti until al dente.  Preheat oven to 400 degrees.  

Add tomatoes and spices to the kohlrabi-sausage skillet and simmer until kohlrabi is fork tender and tomatoes have reduced into a thick sauce.  Add kohlrabi greens and mix until wilted.  

Mix spaghetti and kohlrabi-sausage sauce together.   Pour into a large casserole dish.  Cover with desired amount of grated mozz and parm (we desired lots) and a sprinkle of basil and oregano.  Put casserole into preheated oven.  Bake until cheese is bubbly and golden.  

Serve with a fresh garden salad, and enjoy!

~*TIP:  If you don't have access to kohlrabi for this recipe, you can as always use kale or collards in place of the greens and broccoli (especially the stems) in place of the bulb.  However, a great alternative for later in the summer would be replace the kohlrabi with fresh, chopped peppers and eggplant.  Mmmmm....*~

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