Spring is the time of year that over wintered Kale in the fields wants to reproduce, just like any other healthy species. Kale belongs to the Brassica (cabbage) family and it is a biennial, which means that it spends its first growing season developing a strong root system and leaves. In the Spring of the following year, brassica plants (kale, cabbage, broccoli, mustards) start to bolt, sending out their flowers in pursuit of procreation. The result is raab. Yes, in Spring, we can enjoy Raabs as these plants reach the end of their lifecycle and get on with the job of producing the next. Raabs, those tender, flowery tops of these plants, are lovely simply sautéed with some garlic, and they can be great grilled, too.
Remove the tough rib of the raab, leaving only the leaves. Chop into bite size pieces.
Place in a plastic bag and store in refrigerator.
Kale Raab (florets) & Pasta
Bring a large pot of salted water to a boil.
To serve: Grated Parmesan or Romano cheese