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Grilled Broccoli Rabe
EatingWell Test Kitchen
“Although somewhat unconventional, grilling dark leafy greens like broccoli rabe is a fun way to add subtle smokiness. Here, we bump up the flavor by tossing it with a garlic-rosemary vinaigrette.”
1 bunch broccoli rabe (about 1 pound), trimmed
2 tablespoons extra-virgin olive oil
2 teaspoons red-wine vinegar
1 teaspoon garlic powder
½ teaspoon chopped fresh rosemary
¼ teaspoon salt
½ teaspoon freshly ground pepper
1Preheat grill to medium-high.
2Cook broccoli rabe in a large pot of boiling water until bright green and barely tender, 1 to 2 minutes. Drain in a colander and rinse with cold water; drain well.
3Combine oil, vinegar, garlic powder, rosemary, salt and pepper in a large bowl.
4Grill the broccoli rabe, turning once, until tender and the leaves are just beginning to char, 1 to 2 minutes per side. Toss the broccoli rabe with the reserved dressing.