Cabbage Rabe and Garlic

Cabbage rabe? What on earth is that? Known also as raab, this spring delicacy can come from cabbage, kale, collards, and broccoli. According to Kia Armstrong of Nash’s Organic Produce, “rabe is the result of over-wintered plants in the brassica family flowering and sending out their seed shoots. Rabe is most tender before its florets burst into yellow or white flowers, and are a fantastic spring treat in stir-frys, raw in salads, added to soups, or on the grill.”

This recipe is modified from Moosewood Restaurant Low-Fat Favorites, substituting cabbage rabe for broccoli rabe. It’s simple, reminiscent of Italian sauteed greens, and has a distinctive bite. The recipe takes just 15 minutes to prepare and serves 4 to 6 people.

Ingredients
1 bunch cabbage rabe
½ cup water
2 garlic cloves, minced or pressed
2 teaspoons soy sauce


Directions
1. Wash the cabbage rabe, chop, and set aside.
2. Combine the water, garlic, and soy sauce in a pan. Bring to a boil, and then ease in the cabbage rabe.
3. Cover and cook for 3-5 minutes, until crisp-tender.
Note: Broccoli rabe may be substituted for cabbage rabe.

Per 4-oz serving: 34 calories, 3.6g protein, .4g fat, 6.1g carbohydrates, .1g saturated fatty acids, .2g polyunsaturated fatty acids, 0mg cholesterol, 138mg sodium, 3.4g dietary fiber