Grilled Broccoli Rabe

broccoli rabe tastefood

Broccoli rabe, also known as rapini, is a brassica, or mustard plant. It resembles skinny leafy broccoli with narrow stems, spiky leaves and tiny green buds that resemble miniature broccoli heads. Slightly bitter and peppery, rapini fries up well in a skillet with robust ingredients such as garlic and red chili flakes – which is how I often prepare it. Yesterday I tried a different method and tossed the slim stems with olive oil and salt, then gave them a good char on the grill. Not only was it super easy to prepare, the charred flavor was a perfect match with the assertive rapini. I served it as an accompaniment to a whole chicken I roasted in a skillet on the grill. While the chicken rested, I cooked the rabe. Then, before serving, I drizzled a few tablespoons of the chicken pan juices over the greens. While chicken pan juices are not a necessary addition, I highly recommend it.

Grilled Broccoli Rabe

Serves 3 to 4 as a side dish.

1 pound broccoli rabe
Extra virgin olive oil
Salt
Freshly ground black pepper

Prepare the grill for direct cooking over medium-high heat. Place the broccoli rabe in a bowl. Drizzle with 1 to 2 tablespoons olive oil. Lightly season with salt. Toss to coat. Carefully place the broccoli rabe on the grill, perpendicular to the grates. Cook with the lid closed until bright green in color and charred in spots, about 4 minutes, turning once or twice with tongs. Transfer to a serving plate. Serve warm.

11 responses to “Grilled Broccoli Rabe

  1. I’ll try this recipe when I return home fro Germany. I love to get get your recipe for grilling the whole chicken.

  2. I love broccoli rabe, but I never get to cook with it! Definitely want to experiment some :)

  3. Clever idea – I love grilling vegetables – and the strong flavor of the rabe can definitely stand up to it.

  4. I don’t believe I have ever tried it before.

  5. Ooo I like the addition of the roasted chicken juices! I’m sure this was fabulous.

  6. Scrumptious! Grilled vegetables taste so great.

    Cheers,

    Rosa

  7. Rabe is so bitter for me, requiring lots of cheese. Maybe if I grilled it. I’ve heard that blanking it first can help with that too. I want to like it – so I think I’m going to give this a go.

  8. What a lovely recipe and blog. I have seen broccoli rabe around at farmers’ markets but didn’t know quite what to make of it – thank you for introducing me. And beautiful plate too by the way. Sophie

  9. I will try this…sounds delicious! Would you grill asparagus this way, as well?

  10. One of my very favorite veggies…can’t wait to try it this way!