Sautéed Kale with Kohlrabi

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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)