Steps

1. Rinse the raab well, sprinkling with a tablespoon of vinegar if you’re worried about dirt and germs.
2. Separate the bottom leaves from the stalks and cut off all but the tenderest stalks below the top few leaves, discarding the larger, woody stalks.
3. Heat oil or fat in a large cast-iron skillet or braiser over medium-high heat.
4. Crush garlic with the flat of your knife blade, if using, and add garlic, shallots, or leeks to the pan with a pinch of salt.
5. Toss for 30-60 seconds and add the raab.
6. Cook, tossing occasionally and watching carefully to prevent burning, until the flower ends are crispy and the leaves are wilted.
7. Remove from heat, season with salt and pepper to taste, and serve.