When I picked up our first week of veggies the CSA folks had very thoughtfully provided prints of a couple recipes, so it was really easy to come home and make something immediately. The provided recipe was this one from Epicurious which we modified for available ingredients and efficiency, as always.
Ingredients
2 Tbsp extra-virgin olive oil
5 garlic cloves, finely chopped
1 bunch kale, stems and center ribs discarded, then finely chopped
2 kohlrabi bulbs, peeled and finely sliced
4 Japanese kumquats, finely sliced
1-2 tablespoons fresh lime juice
1/3 cup salted roasted pistachios, chopped
4 button mushrooms, sliced
5 garlic cloves, finely chopped
1 bunch kale, stems and center ribs discarded, then finely chopped
2 kohlrabi bulbs, peeled and finely sliced
4 Japanese kumquats, finely sliced
1-2 tablespoons fresh lime juice
1/3 cup salted roasted pistachios, chopped
4 button mushrooms, sliced
Preparation
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale; when wilted sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl to cool. When room temperature stir in remaining ingredients plus 1/2 teaspoon each of salt and pepper. Serve.
(Might be good with some chili flakes or other spicey addition.)
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