Sauteed Kale With Kohlrabi

It's amazing how a splash of citrus and a handful of pistachios can transform a pair of humble brassicas - kale and kohlrabi both belong to that group - into a bright, fresh, and lively dish.


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


Very thinly slice kohlrabi with slicer, grater or knife. Whisk together lime zest and juice, half of the oil, and 1/4 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing. Finely chop kale. Heat remaining 1/2 of oil in a heavy skillet over medium-high heat until it shimmers. Saute 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, saute with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss kale with kohlrabi and pistachios.