Sautéed Kale With Kohlrabi

• 1 1/4 pound kohlrabi, bulbs peeled
• 1/2 teaspoon grated lime
• 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
• Equipment: an adjustable-blade slicer

1. Very thinly slice kohlrabi with slicer.
2. 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.
3. Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch 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. 3Toss kale with kohlrabi and pistachios.

lime, lime juice, extravirgin olive oil, kale, garlic, pistachios

Taken from www.epicurious.com/recipes/food/views/sauteed-kale-with-kohlrabi-354974 (may not work)