Cook the spelt rabe in salted water until al dente. Drain, rinse with hot water and drain. Keep warm.
Cut the vegetables imaginatively. Sauté garlic in butter, add vegetables, toss, season with cayenne pepper, pepper, salt. Add whipping cream and cook at low temperature.
Arrange the croissants in a buttered baking dish, pour the sauce over them and arrange the vegetables on top. Top with thin slices of Limburger and gratinate under the broiler.
It goes especially well with a cool Pilsner.
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