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.
Preheat grill to medium-high.
Cook 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.
Combine oil, vinegar, garlic powder, rosemary, salt and pepper in a large bowl.
Grill 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.
1 vegetable, 2 fat
This dish is simply amazing! I could serve it at a five star restaurant! A big time winner in our family!