Sauteed Kale with Kohlrabi

Ingredients

• Garlic

  Raw

  5 cloves, minced or 15g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Pistachio nuts

  Nuts, raw

  ⅓ cup or 41g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Kohlrabi

  Raw

  20 oz or 567g

• Limes

  Raw

  1 fruit or 67g

• Kale

  Raw

  16 cup, chopped or 1.07kg

• Lime juice

  Raw

  2 tbsp or 30g

Directions

1. Coarsely chop kale, discarding stems and center ribs. Finely grate .5 teaspoon zest from lime. Coarsely chop pistachios.
2. Very thinly slice kohlrabi with slicer.
3. 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.
4. Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Saut 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, saut with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. 3Toss kale with kohlrabi and pistachios.

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