Storage: Lasts longer than most other greens. Refrigerate unwashed in plastic bags. Or, for easier use, trim and wash, pat or spin dry, and keep in air-tight plastic bags or tupperware containers with a piece of paper towel.
Cooking and Preparation: Wash well to remove dirt from crinkled leaves, trim thick ribs and veins from leaves with a sharp knife, then steam (I like to sprinkle with Ume Plum Vinegar), saute (maybe with olive oil and serve with fried eggs for a hearty nutritious meal anytime), stir-fry, bake au gratin, add to quiche, or shred thinly and add to salads.
Ingredients 1 large onion, chopped 5 or 6 garlic cloves, minced 1-2 tablespoons olive oil 1 pound mixed greens, or 1 large bunch kale or chard, chopped 1 cup water or broth 3 cups cooked beans (if you’re using canned beans, this is about 2 cans, drained and rinsed) 1/2 cup finely chopped fresh basil salt and ground black pepper to taste juice of 1 lemon
In a large skillet or pot, heat the olive oil until shimmering. Add the garlic and onions and saute over medium heat until the onion is golden, about 7-10 minutes. Add the greens and 1 cup of water or broth. Cover and simmer for about 5 minutes, until the greens are wilted but still bright green. Stir in the beans and cook for about 1 minute, to warm them through. Add the basil and lemon juice, and season to taste with salt and pepper.
Linguine with broccoli raab and kale
Time: 20 Minutes
1 lb. linguine (or your favorite pasta) 4 tbsp. of olive oil 1 small yellow onion 2 cloves garlic 1 bunch of broccoli raab 2 leaves of kale, cut into strips 1/2 cup of toasted pinenuts 2 tbsp. scallions 4 lemon quarters 1/4 cup fresh grated parmesan
Saute the onion and garlic in olive oil until softened. Add broccoli raab, and saute until until slightly soft but still maintains some crispness. Add strips of kale and cook until they are just wilted.
At the same time cook pasta until al dente, and toast pinenuts in a dry saute pan over medium heat.
Place Linguine in large bowl and drizzle with olive oil.