Sautéed Kale with Kohlrabi

9 Jun

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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

Ingredients

  • 1 1/4 pound kohlrabi, bulbs peeled
  • 1/2 teaspoon grated lime zest
  • 2 tablespoons fresh lime juice
  • 1/4 cup extra-virgin olive oil, divided
  • 2 pounds kale (2 bunches), stems and center ribs discarded
  • 5 garlic cloves, finely chopped
  • 1/3 cup salted roasted pistachios, chopped

Preparation

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)

6 Responses to “Sautéed Kale with Kohlrabi”

  1. Tammy June 10, 2013 at 12:29 am #

    Oddly, I also have a son named Calvin and he prefers the kohlrabi raw – sliced thin with something to dip in it like hummus or ranch. I really like your recipe.

    • Colette Rausch June 12, 2013 at 9:45 pm #

      Great idea. We will try it raw with hummus. Thanks for your comment and hello to your son, Calvin!

  2. Kathleen Lea June 13, 2013 at 9:20 am #

    It seems to me you are ahead of the pack in so many ways. I wish we all were cooking and eating like you are. I’m sure our health would be better. I look forward to learning from you to cook something healthful. I love the peas rating system. Love to you all. Kl

    Sent from my iPad

    • Colette Rausch June 13, 2013 at 2:04 pm #

      🙂 I am lucky to have a husband and son who appreciate such foods. Calvin in particular is a major foodie and has quite the refined interest in food and cooking. So this makes me enjoy the growing and cooking process even more. Calvin has been in Whole Foods two times when someone was demonstrating the new Vitamix that has a shorter profile and will fit under the cabinet. Calvin was totally enthralled and when we got home, he went on about what we can make with one. He was the only child amongst a gaggle of adults and he stayed both times through the entire presentation. Looking forward to seeing you soon! And doing lots of cooking………

  3. nancy June 24, 2013 at 10:39 pm #

    This looks yummy ! I will try this home, thanks your sharing,having a lovely son and writer husband, your are such a lucky dog.

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