Kohlrabi is a member of the cabbage family and more mildly flavored than broccoli or cauliflower. Although it is sometimes mistaken for a root vegetable, it actually grows just above the ground. There are two varieties, the purple globe and the pale green. Both have creamy white flesh that is edible either raw or cooked.
The word “kohlrabi” is German for “cabbage turnip.” It was a favorite of Charlemagne, who ordered it to be grown in all the lands under his reign. The Holy Roman Emperor might have enjoyed this delicious recipe that also uses kale and roasted pistachios!
Sautéed Kohlrabi and Kale
from Gourmet Magazine, Sept. 2009, by Ian Knauer
- 1 1/4 pounds 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
Very thinly slice kohlrabi with slicer. 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. 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 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss kale with kohlrabi and pistachios.
For something new and exciting on your dinner table this week, try these three healthy and tasty recipes using Kohlrabi from the Market.