Spicy Spring Raab

1 bunch Gaia's Breath Spring Raab
1 clove garlic, minced
1 cayenne pepper, seeds, stem and membrane removed, finely diced
4 tbsp olive oil
2 tbsp Wild Mountain Apiaries Buckwheat honey
salt/pepper to taste


Chop Raab into large pieces, blanch of in simmer water for 5 minutes. Place in ice water to stop cooking. Drain, and squeeze excess water out. Chop finely.

In a large skillet, heat oil over medium high heat. Add in garlic, saute for 1 minutes. Add in cayenne pepper. Saute for 1 minute. Add in Spring Raab, and saute for 5-8 minutes over medium/high heat, allow some of the raab to become crispy, drizzle with honey. Taste and adjust seasoning of salt and pepper.

This is a great dish, goes well with just about everything! Leftovers go great in a omelet (or frittata).