Sautéed Kale with Kohlrabi
Servings 4
Ingredients
- 1/2 a large kohlrabi , peeled
- 1/4 tsp teaspoon grated lime zest
- 1 tablespoon fresh lime juice
- 4 tbsp extra-virgin olive oil , divided
- 1 bunch kale , stems and center ribs discarded
- 2 garlic cloves , finely chopped
- 3 tbsp cup salted roasted pistachios , chopped
Instructions
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Slice kohlrabi very thinly with a knife or mandoline.
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Whisk together lime zest and juice, 2 tablespoons oil, and 1/4 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.
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Finely chop kale.
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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.
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Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces.
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When all of kale is wilted, sauté with 1/4 teaspoon salt until just tender, about 3 minutes.
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Transfer to a bowl and cool to room temperature.
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Toss kale with kohlrabi and pistachios.
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