Sautéed Kale with Kohlrabi

Ingredients for Sautéed Kale with Kohlrabi

• 575g kohlrabi, bulbs peeled

• 1/2 teaspoons grated lime zest

• 2 tablespoons fresh lime juice

• 1/4 cup extra-virgin olive oil, divided

• 900g kale (2 bunches), stems and centre ribs discarded

• 5 garlic cloves, finely chopped

• 40g salted roasted pistachios, chopped

• Equipment: an adjustable-blade slicer

How to make Sautéed Kale with Kohlrabi

Very thinly slice kohlrabi with slicer.

Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoons 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 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 teaspoons salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. 3Toss kale with kohlrabi and pistachios.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.