1 bunch  Red Dog Farm Raab
3 Tbs. olive oil
1 clove garlic, minced
Parmesan cheese (optional)

1. Bring a large pot of salted water to a boil. Cut an X in the bottom of the stems of the raab and place in the boiling water. Cook until tender but still firm, about 5 minutes. Drain.
2. In a large heavy skillet over medium heat, heat olive oil and saute garlic for 1 to 2 minutes. Stir in the raab and saute 10 to 15 minutes, or until desired doneness. Sprinkle with Parmesan cheese, if desired.