Sauteed Raab

  • 2 cups broccoli or kale raab
  • 2 TB vegan butter or olive oil
  • salt & pepper to taste


If you’re picking your own raab, take florets that have not yet opened into flowers.

Remove any big leaves or thick stems from your raab. Small leaves and thin stems are fine.

Heat up your butter or oil.

With the pan over medium-high heat, add raab and saute until it’s bright green.

For softer raab (optional), add a tablespoon of water to the pan. It should steam quickly.

Sprinkle with salt and pepper. Eat!



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