This is a room temperature salad. The kale is sautéed while the kohrabi is made into a slaw, then the two are combined. Other greens that would work are daikon greens, collards, vitamin greesns, komatsunu.

1 large-ish kohlrabi bulb
1/2 t grated lemon, lime, or orange zest
2 T lemon, lime or orange juice
1/4 c extra-virgin olive oil, divided
salt and pepper, to taste
1 – 2 bunches kale or similar greens, stemmed and finely chopped
3 – 4 garlic cloves, finely chopped
1/3 c toasted pine nuts, hazelnuts, almonds, pistachios
salt and pepper, to taste.

1. Peel kohlrabi. Either grate or thinly slice. If thinly slicing, cut the slices into sticks.

2. Whisk together zest, juice, 2 tablespoons oil, salt, and pepper in a large bowl. Toss kohlrabi with dressing. Set aside.

3. Heat remaining 2 tablespoons oil in a large, heavy skillet over medium heat. Sauté garlic for about 30 seconds. Add kale by the handful, turning and stirring with tongs until it wilts before adding more kale. When all of the kale is wilted, continue cooking until the kale is tender, according to your preference. Transfer to a bowl and cool to room temperature.

4. Toss kale with kohlrabi. Taste for dressing and seasonings; adjust if necessary. Serve, sprinkled with nuts.