Adapted from The Farmer's Kitchen, this recipe serves 4.
1 bunch broccoli raab
2 tsp olive oil
3 cloves garlic, minced
1/4 tsp red pepper flakes
1/4 tsp Aleppo pepper
1/2 tsp ground cumin
1 cup grapes, cut in half
2 Tbsp honey, or more to taste
Kosher salt and fresh black pepper, to taste
Trim the ends off the broccoli raab, and chop coarsely. Wash and drain, then dry in a clean dish towel or salad spinner.
Heat a large skillet over high heat. Add the oil, then the garlic, and cook for 30 seconds until aromatic. Add the chili flakes and Aleppo pepper, and cumin, and cook for 30 seconds more to toast them. Add the raab, and cook, stirring frequently, until it turns bright green. If the pan seems dry, add 1/4 cup of water. Stir in the grapes and honey, and season to taste with salt and pepper. Serve immediately.