Ginger kale

1 large bunch kale, stems removed, leaves cut into strips

2 TBSP olive oil

1 TBSP butter

2 large cloves garlic, minced

1 medium onion, chopped

1 TBSP minced fresh ginger

juice of 1 lime

freshly ground pepper

Bring a large pot of slightly salted water to a boil. Add sliced, washed kale and boil 2 to 3 minutes, until slightly wilted. Drain in a colander. In a large skillet or wok, heat oil and butter, add garlic, onion and ginger and saute until onion is softened, Add kale, tossing till conbined. Cover and cook over low heat until kale is just tender. Sprinkle with lime juice and toss. Grind fresh pepper over kale and serve.

Sauted Kale with Kohlrabi

1 1/4 lb peeled kohlrabi bulbs
1/2 tsp grated lemon zest
2 tbsp fresh lime juice
1/4 cup olive oil, divided
2 lbs (2 bunches) kale, stems and rins removed
5 cloves garlic, finely chopped
1/3 cup roasted pistachios, finely chopped

Slice kohlrabi very thinly. Whisk together in large bowl lime zest and juice, 2 tbsp olive oil, 1/2 tsp salt and pepper each. Toss kohlrabi with dressing.

Finely chop kale. Heat remaining 2 tbsp olive oil in a heavy 12 inch skillet over medium-high heat until it shimmers. Saute garlic until pale golden, about 30 seconds. add kale by the handful, turning and stirring with tongs and adding more kale as the volume reduced in the skillet. When all the kale is wilted, saute with 1/2 tsp salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss with kohlrabi and dressing and serve.

Mexican Chopped Salad with Honey-Lime Dresssing

From SELF, July 2003

Salad:
2 1/2 cups chopped romaine lettuce
1 can (15oz) black beans, rinsed and well drained
3/4 cup chopped, seeded tomato
3/4 cup chopped, peeled jicama (try kohlrabi)
3/4 fresh corn kernals, uncooked (or frozen or canned)
3/4 cup thnly sliced radishes
half a rip avacado, diced
1 red bell pepper, chopped
1/4 cup crumbled feta cheese (or our goat cheese!)

Honey-Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeno pepper (use canned for less heat)

Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.