-3 t. canola oil, divided
-3 sm. kohlrabi bulbs, outer skin peeled & flesh thinly sliced in rounds
-¼ t. kosher salt, plus more to taste
-3 med. shallots, peeled, halved & thinly sliced
-4 lg. garlic cloves, peeled, halved & thinly sliced
-¾ c. cashew milk
-12 packed c. spinach leaves
-2 t. lime juice
-⅓ c. roasted cashews, chopped
-½ c. finely grated shredded Parmesan cheese
Preheat the oven to 450°. Cook the kohlrabi in 3 to 4 batches. In a large cast-iron skillet, add ½ teaspoon of the canola oil and place over high heat. When the oil is very hot, add a layer of kohlrabi and sauté, stirring sparingly, until the kohlrabi has softened and a few rounds are golden brown on the edges, 2 minutes. Transfer to a large bowl and continue to cook the remaining kohlrabi (not adding any extra oil). Remove from the heat and season with the salt; set aside.
To a large skillet, add the remaining 2½ teaspoons of canola oil and return to medium-high heat. Add the shallots and cook until softened and light golden brown, 4 minutes. Add the garlic and cook until golden brown, 2 minutes more. Season with a pinch of salt and add to the bowl of kohlrabi.
Return the skillet to medium-high heat and deglaze with the cashew milk, cooking until reduced by about half, 3 to 5 minutes. Add half of the spinach leaves, flipping with the tongs to cook evenly until they begin to wilt, about 2 minutes. Add the remaining spinach and cook until most of the liquid has reduced and the leaves are wilted, about 2 minutes more. Remove from the heat and stir in the kohlrabi mixture and lime juice. Adjust the seasoning to taste with salt.
Evenly sprinkle the cashews over the kohlrabi-spinach mixture and top with the Parmesan. Transfer to the oven and bake until the cheese is melted, 5 to 8 minutes. Serve immediately. Enjoy!
From tastingtable.com, 1/16