Introduction
Sautéed Kale with Kohlrabi is a delightful dish that marries the earthy sweetness of kohlrabi with the hearty flavors and textures of sautéed kale. This recipe presents an opportunity to explore unique vegetables, bringing freshness and vibrancy to your plate while keeping it nutritious and delectable.
Tips for this Recipe
To achieve the perfect texture in Sautéed Kale with Kohlrabi, ensure that kohlrabi is sliced uniformly using a mandoline slicer. Additionally, manage your vegetables’ heat carefully to avoid overcooking delicate ingredients like garlic while waiting for firmer elements such as kohlrabi to cook through.
Why you will love this recipe
This recipe stands out with its balance of flavors and textures, providing a satisfying meal that is both health-conscious and rich in vitamins. The inclusion of kohlrabi introduces an underutilized vegetable to many home cooks’ repertoires, while the sautéed kale offers a lush bed for other ingredients to shine on.
Ingredients
1 1/4 pound 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
Advised Equipments
– Kitchen Knife
– Cutting Board
– Mandoline Slicer
– Cast Iron Skillet
– Tongs
– Stirring Spoon
– Timer (for cooking)
– Vegetable Peeler
– Spatula (Silicone)
– Mixing Bowls
– Garlic Press
History of the Recipe
Sautéed vegetables are a staple in many cuisines, evolving from necessity to art. While kohlrabi has been cultivated for centuries across Europe and Asia, its use in cooking with greens like kale is more contemporary, reflecting modern dietary trends towards healthy eating. The combination of these two ingredients offers a nod to both tradition and innovation.
Fun Facts about this Recipe
Did you know that the use of kohlrabi in Western cooking is relatively recent? It gained popularity for its versatility and nutritional profile, especially as a low-calorie alternative to starches. Moreover, sautéing with pistachios adds not just flavor but also an interesting contrast in textures, making this dish uniquely satisfying.
