Collard raab? What on earth is that? Known also as rabe, this spring delicacy can also come from cabbage, kale, and broccoli. Raab is the result of over-wintered plants in the brassica family flowering and sending out their seed shoots. The result is a tender green superfoodx100.
Raab is most tender before its florets burst into a yellow or white flowers, and are a fantastic spring treat in stir-frys, raw in salads, added to soups, or on the grill. It can also be boiled, steamed, braised, or sauteed, and it pairs well with pastas, hot peppers, or spicy sausages.
This recipe is simple. Reminiscent of Italian sauteed greens, with a distinctive bite. The recipe takes just 15 minutes to prepare and serves 4 to 6 people as a side.
1 bunch collard raab
1/2 cup water
2 garlic cloves, minced or pressed
2 teaspoons tamari soy sauce
1. Wash the collard raab, chop, and set aside.
2. Combine the water, garlic, and soy sauce in a pan. Bring to a boil, and then ease the in the collard raab.
3. Cover and cook for 3-5 minutes, until crisp-tender.