About the Dish

8 ounces Kohlrabi
6 ounces Greens
2 ounces Green Onion
3 cloves Garlic
3/4 cup Millet
1 ounce Dried Tomatoes
2 tablespoons White Cooking Wine
1 teaspoon Bragg Liquid Aminos
1 tablespoon Marinara Spice
1/4 teaspoon PeachDish Salt
Per Serving
Calories 460
Total Fat 10 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 670 mg
Total Carbohydrates 78 g
Dietary Fiber 11 g
Sugar 12 g
Protein 14 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

METHOD

1
MISE EN PLACE • Peel kohlrabi. Cut into bite-size pieces. • Remove stems from greens, and finely chop. Cut leaves into bite-size pieces; keep separate from stems. • Finely chop green onion, keeping white and green parts separate. • Peel and mince garlic.
2
Place a deep skillet with lid (or a wide-bottom saucepot) over medium-high heat. Add 1 tbsp. olive oil. When oil is hot, add kohlrabi in a single layer. Cook without disturbing until golden on bottom, about 2 minutes.
3
Add greens stems, onion whites and garlic. Cook, stirring, until whites begin to become translucent, about 2 minutes.
4
Reduce heat to low. Stir in millet, dried tomato, wine, liquid aminos, spice blend and 1/4 teaspoon PeachDish Salt.
5
• Stir in 2 cups water. • When mixture simmers, cover skillet, and cook 15 minutes. • Stir well. Add greens leaves. Cover, and cook until liquid is absorbed and millet is tender, about 15 minutes.
6
• Fold in onion greens. Taste and adjust seasoning as desired with PeachDish Salt. • Divide between 2 bowls, and enjoy!
7

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