-
Slice kohlrabi very thinly with a knife or mandoline.
-
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.
-
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 1/4 teaspoon salt until just tender, about 3 minutes.
-
Transfer to a bowl and cool to room temperature.
-
Toss kale with kohlrabi and pistachios.