1/4 cup (60ml) dry white wine (Pinot gris, Pinot grigio, or Sauvignon blanc works well)
1 and 1/4 cups (300ml) vegetable stock
1 and 1/2 tsp salt
10.5oz/300g beet greens, rinsed
4oz/115g mushrooms, rinsed and sliced
6 large basil leaves, chopped
1/2 cup (56g) shredded mozzarella cheese (or substitute with vegan cheese)
1/2 cup (56g) shredded parmesan cheese (or substitute with vegan cheese)
freshly ground pepper (optional)
Peel the sweet potato and chop into small cubes. Pulse the sweet potato in a food processor until it turns into tiny bits (just like rice). Pour the chopped bits into a medium bowl.
Peel the tough exterior of the kohlrabi and chop it into small cubes. Pulse the kohlrabi in the food processor until it turns into tiny bits as well.
Cut off the stems from the beet greens, and chop the stems and the leaves separately. I like to separate the leaves from the stems because I cook the stems longer.
Heat the olive oil in a large skillet over medium-high heat. When the pan is hot, add the onions and stir until the they start to turn translucent. Add the garlic and stir for a minute.
Add in the sweet potatoes and kohlrabi “rice” into the skillet. Sauté for about 2-3 minutes and add the white wine. Once the wine starts absorbing, add the vegetable stock and salt. Reduce the heat to medium-low, and stir in the stalks of the beet greens.
When the stock starts to boil, stir in the beet green leaves, mushrooms, and chopped basil. Let everything cook for another 3-4 minutes, or until the beet greens start to wilt, and the mushrooms have shrunken.
Turn off the heat and mix in the shredded cheeses. Serve with some ground pepper.
Refrigerate leftovers in an air-tight container.
If you don’t have any wine around the house, just substitute the wine with more vegetable stock.