Tag Archives: Kale Raab

Kale Raab

How to use:

  • Best suited for both raw and cooked applications such as stir-frying, blanching, sautéing, braising, and steaming. Kale raab can be used similarly to kale leaves when raw and can be chopped into salads. When cooked, kale raab can be paired with other cooked vegetables, pasta, meats, and seafood. Can also be pureed into sauces and spreads to be put on tortillas and toasted bread.

How to wash:

  • Rinse well in cold water to make sure it is very clean (water comes out clear).
  • Spin it dry in a salad spinner, leaving just a little water clinging to the leaves. If you do not own a salad spinner, lay the kale raab out in a single layer on a towel and pat to dry with a paper towel leaving just a little water.

How to store:

  • Once harvested, kale raab should be consumed with 1-3 days for optimal flavor and stored in the refrigerator.

How to pick some out/know it is fresh:

  • Use clean scissors to pick your kale buds before the yellow flowers have opened, and include a good portion of the tender stem and attached leaves.
  • Kale raab is most fresh when it has a bright green color.

How to know if going bad:

  • The best way to tell is look at the leaves of the kale raab. When kale raab ages, it will lose its bright green color and start to turn a yellowish color.

Basic cooking strategies/techniques:

  • Popularly sautéed and flavored with garlic, light oils, red pepper, white wine, and lemon juice.
  • Kale raab pairs well with parmesan cheese, asparagus, red cabbage, purple carrots, onions, garlic, polenta, and pinto beans.

Check out:

Kale Raab Wraps with Greek Dressing & Goat Cheese

Recipe adapted from budgetbytes.com


  • 1 bunch kale raab
  • 1 15oz can of chickpeas
  • 2 carrots
  • ½  cup goat cheese
  • ½  cup Greek dressing
  • 4 large tortillas
  • Optional: add additional veggies like cucumber, tomatoes, olives, etc. and/or canned chicken or tuna


  1. Remove the stems from the kale leaves by running a sharp knife along each side of the stem from top to bottom. Stack the de-stemmed leaves, then cut crosswise into thin strips. Place the chopped kale into a colander and rinse well with cool water. Let as much water drain away as possible. Use a salad spinner of blot with a clean, lint-free towel to remove as much moisture as possible. Place the cleaned and dried kale into a large bowl.
  2. Drain and rinse the chickpeas.
  3. Peel the carrots, then shred them using a large holed cheese grater. Add the chickpeas and carrots to the bowl with the kale. If you don’t have a cheese grater for the carrots do not worry you could also use a potato or vegetable peeler and peel the carrots into strips instead. No peeler? You could also finely dice the carrots as well.
  4. Add ½ cup Greek dressing to the bowl, then stir until everything is evenly coated. Spread 1/8th of the goat cheese to the center of a large tortilla. Add one heaping cup of the salad mix on top of the goat cheese. Add some freshly cracked pepper, if desired. Fold in the sides of the tortilla, then roll it up like a burrito. Serve immediately or refrigerate up to a day.

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