Raabs or Rapini are budding shoots of the brassica family: arugula, Brussels sprouts, broccoli, cabbage, collards, kale, mustard, or turnips. They have bolted or gone to seed after overwintering. Or buy these vegetables with their leaves still on.
1 bunch of raabs, washed, ends trimmed, and divided into equal parts
1 Tbs (15 ml) sea salt per 2 quarts/liters of water
some garlic
olive oil
spices and herbs to taste
1. Bring a pot of water to boil.
2. Fill a large bowl with cold water and some ice cubes.
3. Add salt and the raabs to the boiling water. Blanch for 2 minutes. Stir.
4. Use tongs to remove the raab and place in the ice water for 1-2 minutes.
5. Drain well.
6. Sauté the garlic and spices over medium-high heat.
7. Add the raab. Use the tongs to toss and coat the raab.
8. Cook 3-5 minutes until the raab is al dente.
9. Add seasoning to taste:
1 bunch of raabs, washed, ends trimmed, and divided into equal parts
1 Tbs (15 ml) sea salt per 2 quarts/liters of water
some garlic
olive oil
spices and herbs to taste
1. Bring a pot of water to boil.
2. Fill a large bowl with cold water and some ice cubes.
3. Add salt and the raabs to the boiling water. Blanch for 2 minutes. Stir.
4. Use tongs to remove the raab and place in the ice water for 1-2 minutes.
5. Drain well.
6. Sauté the garlic and spices over medium-high heat.
7. Add the raab. Use the tongs to toss and coat the raab.
8. Cook 3-5 minutes until the raab is al dente.
9. Add seasoning to taste:
- black pepper
- cheese
- fresh herbs
- few dried red pepper flakes
- lemon juice
- etc.
10. Serve:
- side dish
- on pasta
- on chicken or fish
- stuffing for meat or chicken
- on pizza
- mixed into a warm salad
- mixed with organic beans
- etc.
