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.
Ingredients
Quick Pickled Raab and Chard Stems
½ cup unseasoned rice vinegar
¼ cup water
1 tablespoon kosher salt
½ cup thinly sliced raab stems
¼ cup cubed rainbow swiss chard stems
Raab Leaf Chips
1 bunch raab (1 cup loosely packed, trimmed collard raab leaves)
1 teaspoon extra-virgin olive oil
½ teaspoon nutritional yeast
¼ teaspoon kosher salt
Raab Pesto
¼ cup hazelnuts
¼ cup grated Parmesan cheese
2 medium cloves garlic
1 teaspoon kosher salt
2 cups fresh basil leaves, loosely packed
½ cup roughly chopped raab stems
½ lemon juiced
½ cup extra-virgin olive oil
Raab Florets with Panko
2 bunches raab florets (½ pound prepped napa raab)
3 tablespoons Marshall's Charred Chive Dulse Sauce
1 lemon, zested
2 tablespoons unsalted butter
½ cup Panko breadcrumbs
1 teaspoon granulated garlic powder
¼ teaspoon kosher salt
1 teaspoon finely chopped parsley
2 tablespoons extra virgin olive oil
Broccolini Cheesesteaks
2 hoagie rolls
2 slices provolone cheese
¼ cup raab pesto (recipe above)
2 cups raab florets with panko (recipe above)
1 tablespoon pickled raab pieces (recipe above)
Preparation
Quick Pickled Raab and Chard Stems
1. In a small pot, bring vinegar and water to a boil, over high heat.
2. Place raab and chard into a heat safe jar, pour liquid into the jar.
3. Place into the refrigerator once cool.
Raab Leaf Chips
1. Preheat oven to 350 degrees Fahrenheit.
2. Wash the raab, cut off the leaves, lay between a kitchen towel to dry. Dry leaves lead to crispy chips.
3. Line a baking sheet with parchment paper.
4. In a medium bowl, using your hands, toss together leaves, olive oil, nutritional yeast, and salt.
5. Place the leaves onto the baking sheet, in an even layer without overlapping.
6. Bake until the edges start to brown, about 2-5 minutes.
Raab Pesto
1. Place hazelnuts, cheese, garlic and salt into a food processor and pulse until finely ground.
2. Add basil, raab and lemon juice, place the top back on. With the motor running, add oil in a slow steady stream, until the pesto is smooth, about 1 minute.
Raab Florets with Panko
1. Cut florets from stems, set stems aside.
2. Toss in sauce to coat.
3. Melt butter in a medium skillet over medium heat. Add breadcrumbs, garlic powder, and salt; and stir gently and frequently, about 3 minutes, until breadcrumbs are golden brown.
4. Place toasted breadcrumbs on a plate, once cooled, mix in lemon zest and parsley.
5. Wipe out the skillet. Place back on the stove, add olive oil. Once oil is shimmering, add in florets, toss occasionally for 2-3 minutes, until tender, but vibrant green. Place onto a plate to stop cooking process.
6. Serve broccolini topped with breadcrumbs, or in a sandwich, see below for recipe.
Broccolini Cheesesteaks
1. Preheat the oven to 350 degrees Fahrenheit.
2. Slice the rolls in half by length. Arrange cut side up, on a rimmed baking sheet, add provolone cheese to one side, and toast until cheese is melted, about 2 minutes.
3. Slather top half of hoagies with pesto. Pile broccolini on bottom halves, sprinkle with panko and pickled stems.
View Recipe 
