Sautéed Kale with Kohlrabi
INGREDIENTS:
- 1 1/4 pound kohlrabi bulbs, peeled
- 1/2 teaspoon grated lime zest
- 2 tablespoons fresh lime juice
- 1/4 cup extra-virgin olive oil, divided
- 2 pounds kale (2 bunches), stems and center ribs discarded
- 5 garlic cloves, finely chopped
- 1/3 cup salted roasted pistachios, chopped
DIRECTIONS:
- Thinly slice the kohlrabi.
- Whisk together lime zest and juice, 2 tablespoons olive oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.
- Finely chop the kale.
- Heat the remaining 2 tablespoons olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in the skillet reduces.
- When all of the kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature.
- Toss kale with kohlrabi and pistachios.
