Spring Cooking With Raab, Rapini, and Broccolini

Spring Cooking with Raab, Rapini, Broccolini

In the Pacific Northwest, the beginning of Spring means Farmers markets bustling with shoppers. The fields have just started to thaw, and farmers are beginning to plant new life in their seed houses. Our farms stands are plentiful with raab as we await new life. Raab and Rapini are used interchangeably among farm stands, and most often refer to anything from the brassica family that has wintered over and is sprouting. This is generally kale, cabbage, broccoli, cauliflower, and collard raab. Spring also brings sightings of broccolini, which is a more tender green. Broccolini is readily available in nationwide grocery stores, while raab may not be- you can use any of these cruciferous brassica family greens for the below recipes.

My approach in the kitchen follows my root-to-top and stem-to-core method. I began experimenting with this method to honor the farmers and tell the story of Oregon agriculture. I find fun and interesting ways to use each part of the vegetable, including parts that may usually be composted or thrown out. Today we will break down raab and use all the parts to create beautiful things together. We will utilize the stems, leaves, and florets in separate applications, and bring them all together for a tasty main dish. You may not make all these items, but I hope they inspire you to be mindful of all a vegetable can do for you.

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Spring Cooking With Raab, Rapini, and Broccolini

Ingredients

get cookin’ with kittch