Raab with Garlic, Chili and Lemon

Raab with Garlic, Chili and Lemon

Serves 4

1 lb. raab
2-4 Tbsp. extra-virgin olive oil
1 Tbsp. minced garlic, or more to taste
1 lemon
1/4 tsp. crushed red pepper flakes, to taste
Kosher salt and freshly ground black pepper
Cooked pasta, to serve (optional)

Wash the raab. Cut any large stems into 1/2-inch slices.

Heat a large cast iron skillet over medium high heat. Add 2 tbsp. olive oil to the skillet. When it shimmers, add the minced garlic and stir until the garlic is uniformly brown. Add more oil or adjust the heat as needed to keep the garlic from burning.

Add in the kale florets, and stir them into the garlicy oil. Zest the lemon right over the kale florets. Reserve the inside of the lemon for later. Sprinkle the red pepper flake over the kale and stir.

When the kale florets are tender, after about 2 to 4 minutes, season generously with salt and pepper, and squeeze a bit of fresh lemon juice over the kale florets.

Serve immediately, or, if desired, mix the florets with hot, cooked pasta. Drizzle additional olive oil and lemon juice over the pasta, and season to taste.