- 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
- Sea or kosher salt, optional
- 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.
- 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.
- 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.
- 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.
- 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.