Sautéed Kohlrabi and Kale
It’s amazing how a splash of citrus and a handful of pistachios can transform a pair of humble vegetables into a bright, fresh and lively dish.
1 lb. kohlrabi, peeled
½ tsp. grated lemon zest
2 Tbsp. fresh lemon juice
¼ cup extra virgin olive oil, divided
1 bunch kale, stems and center ribs discarded
5 cloves garlic, finely chopped
1/3 cup salted roasted pistachios
Very thinly slice kohlrabi with a slicer. Whisk together lemon zest and juice, 2 tablespoons olive oil and ½ teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing. Finely chop kale. Heat remaining 2 tablespoons oil in a large 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 ½ teaspoon salt until just tender, about 3 minutes. Transfer to a bowl; and cool to room temperature. Toss kale with kohlrabi and pistachios.
It’s amazing how a splash of citrus and a handful of pistachios can transform a pair of humble vegetables into a bright, fresh and lively dish.
1 lb. kohlrabi, peeled
½ tsp. grated lemon zest
2 Tbsp. fresh lemon juice
¼ cup extra virgin olive oil, divided
1 bunch kale, stems and center ribs discarded
5 cloves garlic, finely chopped
1/3 cup salted roasted pistachios
Very thinly slice kohlrabi with a slicer. Whisk together lemon zest and juice, 2 tablespoons olive oil and ½ teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing. Finely chop kale. Heat remaining 2 tablespoons oil in a large 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 ½ teaspoon salt until just tender, about 3 minutes. Transfer to a bowl; and cool to room temperature. Toss kale with kohlrabi and pistachios.