This week’s Community Supported Agriculture (CSA) delivery included two Kohlrabi bulbs. I had no idea what to do with them as I have never cooked with Kohlrabi and don’t recall ever eating one. I also had mounds of Kale from my Community Garden plot. So what to do? I entered Kohlrabi and Kale into my search engine and up popped a recipe that sounded perfect. I learned that both vegetables are from the same family (brassicas) so work nicely together. I was sold. So I tweaked the recipe a bit and tried it out on my family today.
Here are the ratings from my husband Patrick and son Calvin:
Calvin ***** (five peas)
Patrick: *** (three peas)
Sautéed Kale with Kohlrabi
Slice kohlrabi into 1/2 inch slices. Then slice each 1/2 slice into quarters. Then slice in half each of these quarters.
Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 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 Kohlrabi. Sauté for about 1 minute. Then add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is slightly wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Add pistachios.
(I adapted this recipe from the September 2009 edition of Gourmet magazine. The original recipe can be found at http://www.epicurious.com/recipes/food/views/Sauteed-Kale-with-Kohlrabi-354974#ixzz2Vkse5HPE)