Top | spring, spring
raab one way
(recipe, Sarah Gilbert)
- 2 Tbsp. olive oil, bacon fat, lard, or butter
- several cloves of garlic, thinly sliced leeks, or chopped shallots
- raab of any kind
- salt to taste
- Rinse the raab well, sprinkling with a tablespoon of vinegar if you're worried about dirt and germs.
- Separate the bottom leaves from the stalks and cut off all but the tenderest stalks below the top few leaves, discarding the larger, woody stalks.
- Heat oil or fat in a large cast-iron skillet or braiser over medium-high heat.
- Crush garlic with the flat of your knife blade, if using, and add garlic, shallots, or leeks to the pan with a pinch of salt.
- Toss for 30-60 seconds and add the raab.
- Cook, tossing occasionally and watching carefully to prevent burning, until the flower ends are crispy and the leaves are wilted.
- Remove from heat, season with salt and pepper to taste, and serve.