Rabes ! How often I’m asked why my Rabes are soooo tasty! Thought I’d posted this recipe…. lol
Rabes are usually best in April and November. Never buy when flowers are yellow… No 1 rule
A friend asked why I discard so much of the leaves? They are tasteless
I cut after first leaf from flower on a slant and slice the stem …
thouroughly rinsing in cool water …. place in skllillet wet…..
Add Olive Oil Salt Pepper a few Red Pepper flakes & plenty of Garlic
Tight cover cook on high flame frequently turning as they shrink down …… while they retain color …. about 10 minutes …. shut off heat ….. let them sit another ten minutes…. if you’re like me and prep ahead, save last few minutes to heat & serve