Raabs are the tender flowering tops of the bolted Brassica genus, i.e., the cabbage family. These are flowers you can, and should, eat, and you’ll be glad you did. When the brassica vegetables bolt after the long winter, the flowers they produce are tender and delicious.
Of course, when these plants bolt, they’re at the end of their life cycle, sending out their seeds to produce the next generation. By contrast, we humble humans hope spring brings more life. Savoring a new vegetable can be a part of that spring ritual of rebirth, if only with a meal to mark the passage of time and wonder of nature. Serve up the raab!
Store in a humidity-controlled environment in your refrigerator.
In the Kitchen
Simplest is probably also best: saute it in some olive oil, salt and pepper to taste, and enjoy. The thicker, lower parts of the stems may be a bit tougher than the rest; you might chop them into one-inch lengths and blanch (boil for a minute or two) first, to cook them slightly and soften them up before adding them to the blossoms and thinner stems in the saute pan.
Orecchiette With Broccoli Rabe (replace the broccoli rabe with kale raab)