1 1/4 pound kohlrabi (3-4 bulbs) peeled
1/2 teaspoon grated lime zest
2 tablespoons fresh lime juice
1/4 cup extra-virgin olive oil, divided
Greens from your kohlrabi, stems and center ribs discarded
5 garlic cloves, finely chopped
1/3 cup salted roasted pistachios, chopped
Equipment: an adjustable-blade slicer
Very thinly slice kohlrabi with slicer. Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.
Finely chop the greens after removing the stem and center rib. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
Sauté garlic until pale golden, about 30 seconds. Add kohlrabi greens by the handful, turning and stirring with tongs and adding more greens as volume in skillet reduces. When all of the greens are wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes.
Transfer to a bowl and cool to room temperature. Toss the greens with the kohlrabi and pistachios.