Spring raab is making it’s first appearance at your local farmers market. It’s a younger version of broccoli raab, but with several differences: the floret heads are much smaller, leaves tender and taste mild and delicious. Raw in salads or cooked briefly, you have a healthy leafy green and can’t be beat. Click here to read more about spring raab.
Spring raab cooks up in a snap and is a perfect leafy green to go with any dish. Add your favorite grain and you have a hearty salad.
- 1 cup farro
- Kosher salt
- Extra virgin olive oil
- 2 bunches of spring raab, chopped 1/2" pieces
- 1 large garlic, sliced thinly
- Ground black pepper
- 1 bunch chives, sliced thinly, about 1/2 cup
- Bring a small pot of water to boil and add 1 teaspoon salt for every 4 cups of water. Add the farro and lower the heat to a medium boil. Set your timer for 17 minutes. The farro should be al dente, not mushy.
- In a medium size sauté pan heat 2 tablespoons of oil over medium heat. Add the sliced garlic. Once it sizzles add the spring raab. Sauté for 3-4 minutes. Remove from heat and cover.
- Once the farro is done cooking drain and add to the spring raab. Toss to combine.
- Taste for seasoning and add salt, pepper and olive oil as needed. Add the chives, toss again and serve.
Adding a protein is easy. While the farro is cooking season your favorite fish filet and bake for 10-15 minutes. An easy dinner in under 30 minutes!