Spring Raab Breakfast - 3 Ways

Introduction

Laura Bennett of Eloisa Organic Farm and The Vegucation Station highlights the short-lived spring raab season with this simple sautéed breakfast, customizable with scrambled or fried eggs and optional toppings.

Ingredients

• 1 bunch raab (kale, collard, mustard, or broccoli raab), roughly chopped

• ½ bunch green garlic (or 4–6 garlic cloves), minced

• 2–4 eggs

• Optional: diced potatoes or root veggies for heartier version

• Optional toppings: chili oil, chèvre or other cheese, microgreens, fresh herbs

• Cooking oil, salt, and pepper

Steps

Option 1: Soft Scrambled Eggs

1. Sauté raab stems first, then florets and garlic. Cook until tender. Salt at the end to keep crispness.

2. Cook scrambled eggs slowly in another pan. Serve with raab, microgreens, chili oil, and cheese.

Option 2: Fried Eggs

1. Sauté raab and garlic as above.

2. Fry eggs separately and serve on top of greens, drizzled with chili oil or salsa.

Option 3: Scrambled Medley

1. Sauté raab and garlic, then pour in beaten eggs, turning off heat to cook gently with residual heat.

2. Melt cheese over top and add cooked potatoes if desired for a heartier dish.