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Sauteed Kale with Kohlrabi
Difficulty Level Easy
It's coming to that time of the year when my garden harvest is almost complete. I still have some beets in the ground, and I have to forage a bit to find the squash I'm sure is lurking there, but I have lots of kale. The nights are getting mighty cold here in Toronto, and kale is one of those vegetables that gets sweeter after a few hits of cold.
After trying kohlrabi last week I still had two bulbs of it left over, so I found this recipe for sauteed kale and kohlrabi that was very easy and absolutely delicious. My husband eats dark green leafy vegetables because I put them in front of him, but it's not his favourite thing, and he loved this. I cooked the kale longer than the recipe calls for and it got crispy, which I suspect is what he loved about it.
This is served at room temperature and it would be wonderful as part of a buffet, or great to take as your contribution to a pot luck. It has a really nice mixture of flavours and textures and it makes for a very nice presentation as well.
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 very thinly using a slicer or a knife.
- 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.
- Chop kale finely. 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 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss kale with kohlrabi and pistachios.
From Gourmet September, 2009
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