Garlic Sautéed Kale Raab

Prep Time:



  • 1 1/2 pounds kale raab
  • 2 tablespoons olive oil
  • 2 tablespoons chopped garlic (6 cloves), or you can use ramps
  • 2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 tablespoon unsalted butter
  • Lemon
  • Sea or kosher salt, optional

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  1. Rinse the kale raab well in cold water to make sure it’s very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
  2. In a very large pot or Dutch oven, heat the olive oil and sauté the garlic/ramps over medium heat for about 1 minute, but not until it’s browned.
  3. Add all the kale raab, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes.
  4. Uncover the pot, turn the heat on high, and cook the kale raab for another minute, stirring with a wooden spoon, until all the raab is wilted.
  5. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

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