Spring raab is making it’s first appearance at the farmers markets this month, but what exactly is it? Spring raab is a member of the broccoli family, but looks nothing like broccoli. It looks a little like broccoli raab, for which the name might imply, but the taste is quite different. You first notice the florets are significantly smaller, the leaves and stems much more delicate, rendering the taste mild. The entire stem is edible right down to the bottom, including the tiny yellow flowers which have a nutty flavor.
Spring raab is loaded with Vitamin A and C and perfect in smoothies and salads. I prefer to give them a rough chop and sauté with a little garlic and olive oil. With the stems being as thin as they are the cooking time is quick.
You can certainly eat the the spring raab right on it’s own, but tossed with a hearty grain you have a delicious and nutritious dish. I tossed in a little cooked farro to my sautéed spring raab and had a perfect side to go along with a nice piece of seared black cod. The best part: this dinner was on the table in less than 30 minutes! Click here to see my easy recipe for Sautéed Spring Raab and Farro.
You won’t see spring raab at the supermarket. This gem is only found at the Farmers Market. Not to worry though, this leafy green will be available for many months, so you will have a lot of opportunity to try it – many times.