| Level: | Easy |
| Total: | 25 min |
| Prep: | 5 min |
| Inactive: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 bunch broccoli rabe, tough, thick lower stems removed
- Extra-virgin olive oil
- Kosher salt
- Pinch crushed red pepper
Instructions
- Immerse the broccoli rabe in water and let soak for 10 minutes.
- Preheat a grill to medium.
- Remove the broccoli rabe from the water but DO NOT shake off the excess. Toss with some olive oil, salt and crushed red pepper and lay in an even single layer on the grill. Cook until the rabe starts to lightly char and become tender, 3 to 4 minutes per side. If it starts to char a little too quickly, drizzle or spray a few drops of water on it.
- Serve hot or at room temperature.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 39 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 3 g |
| Sugar | 0 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 267 mg |
Reviews
You definitely DO want to shakethe excess water off. In fact towel dry the rabe before putting on the grill or you end up steaming them.
I watched Ann cook this today and had to try it for dinner tonight. We experienced a propane emergency, and had to resort to the grill pan on the stove. The broccoli rabe came out just as Ann had promised! It was very yummy!! Just a word of warning to indoor grilling folks who don’t have an amazing vent hood (our’s is the microwave just above the stove: the wet leaves left a perfect char and looked just like Ann’s, but even with the vent on high, windows open, and ceiling fan on, we set off every fire alarm in our downstairs area! It was exciting, but maybe should be reserved for fancy home kitchens or the outside grill ;