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Kale Raab Salad with Chickpeas and Ricotta


Ingredients                                                                                                                         Serves 4

1 bag of kale raab, rinsed and trimmed

1 15 ounce can of chickpeas, drained or equivalent amount of cooked chickpeas (available in our grocery section)

2 cloves garlic, sliced

3 tablespoons of good quality olive oil, plus more for drizzling

sea salt

1 cup of fresh ricotta or soft goat cheese

red pepper flakes

2 tablespoons of fresh lemon juice

handful of fresh mint, finely chopped (optional)



  1. Preheat your broiler. Combine the raab kale mix, chickpeas, and garlic with oil in a large bowl. Season with salt and toss to coat.
  2. Transfer to a foil-lined baking sheet and broil for about two minutes, taking care to flip the broccolini once. Broil for another two minutes.
  3. Divide among plates and top with fresh ricotta. Season with red pepper flakes (to taste) and more sea salt.
  4. Drizzle with a bit of lemon juice and olive oil. Sprinkle with fresh chopped mint. Serve with toast.


Many people do not know that kale raab is fit to eat, let alone delicious, but it’s actually sweeter and more delicate than actual kale leaves. The small, yellow flower bud clusters that pop up when kale crops are about to go to seed are known as kale raab, or kale rabe. This little-used treat makes for an impressive ingredient, but is surprisingly easy to prepare. Quick cooking will highlight the fragrant, clean taste of your kale raab.

Store: Store just like you would kale, unwashed in a plastic bag in the refrigerator for up to 5 days.

Prep: If the stems are tender (test by snapping one off with your fingers) you can use the whole bunch. You may wish to remove the outer stems and just use the sweet inner stems and leaves.

Use: Kale Raab can be used in substitution for kale in many recipes. It it fantastic lightly steamed, sautéed, as well as blanched!

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Collard Raab & Garlic Recipe

Collard raab? What on earth is that? Known also as rabe, this spring delicacy can also come from cabbage, kale, and broccoli. Raab is the result of over-wintered plants in the brassica family flowering and sending out their seed shoots. The result is a tender green superfoodx100.

Raab is most tender before its florets burst into a yellow or white flowers, and are a fantastic spring treat in stir-frys, raw in salads, added to soups, or on the grill. It can also be boiled, steamed, braised, or sauteed, and it pairs well with pastas, hot peppers, or spicy sausages.

This recipe is simple. Reminiscent of Italian sauteed greens, with a distinctive bite. The recipe takes just 15 minutes to prepare and serves 4 to 6 people as a side.


1 bunch collard raab

1/2 cup water

2 garlic cloves, minced or pressed

2 teaspoons tamari soy sauce


1. Wash the collard raab, chop, and set aside.

2. Combine the water, garlic, and soy sauce in a pan. Bring to a boil, and then ease the in the collard raab.

3. Cover and cook for 3-5 minutes, until crisp-tender.