I know…..I keep pushing green! But green is good. And this green suggestion is another edible flower. It is even new to me.
We have heard of broccoli raab. Well, there is also kale raab.
Raab is just a fancy name for the tender, spring flowers of this member of the cabbage family. When these plants bolt after a long winter they produce delicious flowers that are edible. Plants bolt at the end of their life cycle and send out seeds for the next generation of the plant.
Kale is the rage and there is good reason for that. It is a powerhouse of nutrients, including beta carotene, vitamin K and C. It is an excellent source of absorbable calcium. Kale has several beneficial chemicals with potent anti-cancer properties. It also contains fiber and certain resins that help lower cholesterol and decrease absorption of dietary fat. As with many greens it has amazing antioxidant and anti-inflammatory properties.
Cooking these tender flowers is super easy.
Gently stir-fry with a little EVOO. Add some fresh grated garlic for a healthy punch. Onions, and any other veggie for that matter, can be added to the stir-fry. Squeeze a little lemon if you want. Cayenne pepper to spice it up? Salt and pepper as desired.
Sauté your kale raab, serve on top of some pasta, and presto…an easy meal.
Steaming is also a nice way to prepare the kale raab. Along with stir frying, it is the best way to retain the nutrient value of the vegetable. Make sure you try out my recipe for a fun kale raab dish: Judy’s Kale Raab Stir-Fry
The hush of new spring green on the trees is now transforming to a solid and sturdy green to last until next fall.
Eating your greens can make you good and sturdy too! Kale raab has a short lived season so be sure to try some soon!
** For curious minds….this unusual word, raab, is taken from the Italian word, rapa, which means turnip. Turnips are another member of the same family that bolt and produce tiny little flowers.