Ingredients
1 large Kohlrabi bulbs peeled
1/4 teaspoon grated lime zest
1 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil, divided
1 bunch kale, stems and center ribs discarded
3 garlic cloves, finely chopped
3 tablespoons salted roasted pistachios, chopped

Preparation
Very thinly slice kohlrabi.
Whisk together lime zest and juice, 1 tablespoon oil, and 1/2 teaspoon each of salt and pepper.
Toss kohlrabi with dressing.
Finely chop kale.
Heat remaining 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat.
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.

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