Great Moments in Grilling: Broccoli Rabe


It's hard to think of cooking broccoli rabe by any method other than sautéeing in olive oil (or blanching in boiling water, if you are so inclined). But, who wants to be doing that in 98 degree weather? Well, here's a summer solution you may not have thought of: grill it.

I recently came across a recipe for grilling broccoli rabe in Judy Rodgers' Zuni Cafe Cookbook. Rodgers, who also happens to be the genius mind behind grilled fava beans, suggests dressing the stalks as you would a salad, tossing the broccoli rabe with a tablespoon of water, a few tablespoons of olive oil, and salt. Next -- and this is crucial -- let it sit in the bowl for 5 to 10 minutes or so. This gives the salt a chance to do its work, slightly softening the otherwise tough greens. Then, it's onto the grill to cook on each side for roughly 1-1/2 minutes, charring and steaming until tender. It's delicious, and, better yet, there's no sauté pan to clean afterwards. N.B. This dress, salt, and wait method also works great for grilling radicchio and belgian endive, two favorites of mine.



I did a great grilled rabe and mushroom in vinaigrette earlier this summer. It was so good! I didn't it neccessary to soak the rabe at all, it went on the grill tough (as always) but came out perfectly tender.


Newsflash. This stuff aint rocket science--I have been grilling it for years. Forget the soak. Put a little olive oil on the grill, throw the rabe on and salt and pepper it. Grill it till green, and then squeeze on some lemon juice. Forget the pan.


Just to clarify: the method involved prepping the greens by tossing them with just a tablespoon of water, 2-3 tablespoons of olive oil, and salt. It need not be soaked (should look more like a salad).


Nice idea...The bitterness of the rabe is prime for some grill smokiness.


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