-1 1/4 lbs. kohlrabi bulbs, peeled
-1/2 t. grated lime zest
-2 T. fresh lime juice
-1/4 c. extra-virgin olive oil, divided
-2 lbs. kale (2 bunches), stems, center ribs discarded
-5 garlic cloves, finely chopped
-1/3 c. salted roasted pistachios, chopped
Slice kohlrabi very thinly with a mandoline or knife.
Whisk together lime zest and lime juice, 2 tablespoons oil, and
1/2 teaspoon each of salt and pepper in a large bowl. Toss
kohlrabi with dressing. Finely chop kale.
Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over
medium-high heat until it shimmers. Sauté garlic until pale
golden, about 30 seconds.
Add kale by the handful, turning and stirring with tongs and
adding more kale as volume in skillet reduces. When all of kale is
wilted, sauté with 1/2 teaspoon salt until just tender, about 3
Transfer to a bowl and cool to room temperature.
Toss kale with kohlrabi and pistachios. Enjoy!
Adapted from Ian Knauer, Gourmet, 2009