Rich and vibrant red kale raab is seasoned with fresh garlic in this appealing side dish.
1 large red kale raab, greens removed of any tough stems
3 tablespoons olive oil
2-3 cloves garlic, minced
Sea salt and fresh ground pepper
1. Bring a large pot of well-salted water to a boil. Once boiling, drop the kale into the water to quickly blanch the greens (this will only take a minute, the dark greens will become a brighter green once softened).
2. Meanwhile heat olive oil in a sauté pan over medium-high heat, then add the garlic, sautéing until soft and fragrant, about 1-2 minutes. Remove the greens from the pot and place directly into the sauté pan, seasoning well with salt and pepper. Toss all the ingredients together. Once greens are almost fully wilted, about 1-2 minutes, remove from the heat and serve.
Variations: This dish is also delightful with the addition of ¼ cup golden raisins, 2 tablespoons toasted pine nuts and a splash of balsamic vinegar once the kale is sautéed with the garlic; serve warm or at room temperature.