How to Cook Kale Raab
Kale raab refers to the tiny flowering tops of the kale plant. Raab can also be obtained from broccoli or any other plant from the Brassica genus, or cabbage family. Unlike the dense, sometimes bitter taste of the large kale leaves themselves, raab has a delicate, sweet flavor, so quick, simple cooking techniques are best.
Things You'll Need
- Small sharp knife
- Saute pan with lid
- Olive oil
- Salt
- Pepper
Instructions
-
Gently wash one bunch of kale raab under warm water. Use the knife to cut off the thicker, lower ends of the stems, since these can be tough.
-
Heat 2 to 3 tablespoons of olive oil in the sauté pan over medium-high heat.
-
Add raab to the heated oil in the sauté pan. Add a sprinkling of salt and a dash or two of pepper to taste. Saute with the lid on until the raab is tender and wilted.
-
Serve the sautéed kale raab as a side dish or tossed with alfredo pasta.
Cooking Techniques
- Why should you cover frypan while cooking or use pressure cooker will it save gas?
- How to Cook Ribs With Indirect Heat
- What are the advantages and disadvantages of modern ways food processing?
- How to Make Slow Cook Ribs Perfectly Everytime
- Can you cook more than one piece of corned beef brisket in the same pot?
- Cooking Lentils Before Adding to a Soup
- How do you cook a New York top sirloin steak on the stove?
- How long do you cook muscles for?
- Alternatives to Microwave Ovens
- What is aseptic canning?
Cooking Techniques
- Bakeware
- Baking Basics
- Baking Techniques
- Cooking Techniques
- Cooking Utensils
- Cookware
- Easy Recipes
- Green
- Produce & Pantry
- Spices
