| SAUTEED KALE WITH KOHLRABI |
Recipe adapted from Gourmet Magazine
1-1/4 pound kohlrabi, bulbs peeled and greens reserved for another use
1/2 teaspoon grated lime zest
2 tablespoons fresh lime juice
1/4 cup olive oil
2 bunches kale, stems and center ribs discarded
5 cloves garlic, finely chopped
1/3 cup salted roasted pistachios, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
Very thinly slice kohlrabi. Whisk together lime zest and juice, 2
tablespoons of the oil, salt, and pepper in a large bowl. Toss kohlrabi
with dressing.
Finely chop kale. Heat remaining 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 the skillet reduces. When all of
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.
1-1/4 pound kohlrabi, bulbs peeled and greens reserved for another use
1/2 teaspoon grated lime zest
2 tablespoons fresh lime juice
1/4 cup olive oil
2 bunches kale, stems and center ribs discarded
5 cloves garlic, finely chopped
1/3 cup salted roasted pistachios, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
Very thinly slice kohlrabi. Whisk together lime zest and juice, 2
tablespoons of the oil, salt, and pepper in a large bowl. Toss kohlrabi
with dressing.
Finely chop kale. Heat remaining 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 the skillet reduces. When all of
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.
