Description
Raab is the term for the flowering stalks of the brassica family including kale, cabbage, broccoli, etc that appear in winter and early spring as the plants go to seed. The long stems are delicious and have a pleasant crunch. It requires a lot less prep than regular broccoli does—no stem-peeling necessary, all you have to do is cut off any dry parts from the ends and you’re good to go. Toss in olive oil and sautee or roast until bright green.