Harvesting and preparing kale florets is as easy as pinching off the stem (just below the bottom bud or flower) and giving the flowers a quick, light rinse in water. The stems are often soft enough to eat (even raw), so there’s no need to remove the flowers from the stem.
I like to cook the buds and flowers as a side dish, as they only need a simple dressing to bring out their flavor: some olive oil and garlic, sauteed with a squeeze of lemon.
Toss it with a warm brown rice salad and a handful of wilted greens, and you have an easy weeknight meal.
You can also add kale raab to a stir-fry or pasta dish, or roast it with leeks and root vegetables. It also makes a nice garnish when used raw.
I used to sigh when I looked out my window at the end of the season and faced a bed of flowering kale, but now all I see is a delicious new crop!