- Several slices bacon or pork belly
- 4 cloves garlic, chopped
- 2 bunches cabbage raab (or other raab), bottom ends trimmed
- Dash olive oil
- Salt and pepper to taste
- Cayenne to taste (optional)
- Brown rice or cooked whole grains
- Cut several slices of bacon or pork belly into small pieces and sauté with garlic in a frying pan until the bacon starts to brown. Remove and set aside.
- Wash raab and trim off the bottom ends. Cut the rest—stalk, leaves, florets and all—into 1-inch pieces. Add a little olive oil to the pork drippings and sauté the raab until it starts to wilt. Cover and let it cook for a few minutes more until tender.
- Remove from heat and stir in pork and garlic. Add salt and pepper to taste, and a little cayenne if you like a bit of a kick. This tastes great on a bed of brown rice, or on cooked whole grain, like triticale or rye berries.
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