Both kale and kohlrabi are good early season crops and they are one of the first things we plant once winter says it’s farewells. Even a late season frost won’t deter these cold hearty vegetables. At the same time, the first batch of greens coming up in the field makes us realize it’s really Spring!
Kale & Kohlrabi Sauté
One bunch of kale (about a pound) chopped
One head of kohlrabi, peeled
Three tablespoons olive oil
Two tablespoons white wine vinegar
Two cloves of garlic, smashed & chopped.
¼ cup Illinois black walnut, chopped
Sea salt & white pepper
With a vegetable slicer or mandolin, slice the kohlrabi. Combine half the olive oil and vinegar, adding a pinch of salt and a grind or two of pepper, and whisk. Add the kohlrabi, combine and set aside.
Add the remaining olive to a skillet, heat, then add the garlic. Add the chopped kale and sauté until wilted. Add a pinch of salt, a grind of pepper, and the remaining vinegar. remove from heat and set aside to cool to room temperature. Toss the kale, the dressed kohlrabi, walnuts, then toss and serve.