Produce Manager Eliza shows off a bunch of green cabbage raab, one of many varieties of tasty raab available for a short time in spring. Try them all before they’re gone!
1/4 cup olive oil, plus more for drizzling
1 large onion or 2-3 small/medium onions (about 1 pound), thinly sliced
1 bunch raab, any type
4 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
1 pound pasta (linguine or other long, thin shape)
Saute onions over medium heat, stirring occasionally, until golden brown, about 20 minutes. They should be richly colored to bring out their sweetness.
Meanwhile, bring several cups of water to a boil in a medium saucepan. Roughly chop raab and boil in the hot water for 2 minutes. Drain and set aside.
Add garlic to the pan with the onions and cook for 1 minute. Add raab and salt and pepper, and cook, stirring occasionally, until the raab is tender, about 5 minutes. Taste for salt and pepper and adjust seasonings if necessary.
While preparing the sauce, cook and drain the pasta, making sure that some liquid still clings to the noodles. Toss the hot pasta with the raab sauce. Mix well and transfer portions to warm pasta bowls. Drizzle each bowl with olive oil to taste and serve.
We thank from Pasta e Verdura by Jack Bishop for inspiration for this recipe.