Recipe of the Week:
Garlicky Collard Raab and Mushrooms
Raabs are an indicator that it's springtime here in the Northwest. When the weather begins to warm up, plants in the brassica family (including collard greens, kale, Brussels sprouts, etc) send stalks of flowers up to the sky. These structures are called "raabs" and oh boy are they delicious!
1 bunch collard raab
1/3 cup water
1 tbsp Olive oil
3 cloves garlic
1 cup Shiitake Mushrooms
Salt & pepper
- Scrub and gently remove dirt from your mushrooms. Rinse collard raab.
- Heat skillet over medium high heat and add the water and collard raab. Cover and let steam for 5 minutes.
- Uncover and drain excess water. Add olive oil, garlic, mushrooms, and salt and pepper.
- Cook until garlic browns and the raab is tender, about 2 minutes. Serve hot.