1 tbsp coconut oil
handful of raw almonds, roughly chopped (about 1/3 cup total)
2 kohlrabi, peeled and diced
1 bunch of rainbow chard (stems diced and separated from the leaves, leaves sliced)
1/8 to 1/4 tsp garlic powder
1/2 tsp dried dill
salt/pepper to taste
fresh lemon to serve
Heat the oil in a skillet over medium-low heat. Add the almonds and a pinch each of salt and pepper. Let the almonds hang out in the pan to toast while you prep the other veggies.
Once the almonds are just starting to turn golden, add the kohlrabi. Cook the kohlrabi for 3-5 minutes then add the chopped chard stems, a bit more salt/pepper, and the dill and garlic.
Mix everything together, then allow it to cook for 2-3 more minutes before adding the leaves of the chard. Mix once more then cook until the leaves are just tender. Taste and add more salt/pepper if needed. Serve with a squeeze of fresh lemon. Makes about 4 side servings (or 2 for those that are really hungry).
