Best Grilled Broccoli Rabe With Grilled Pepper Relish Recipes

Grilled Broccoli Rabe image

Provided by France C

Time 25m

Yield 4

Number Of Ingredients 5

1 bunch broccoli rabe, trimmed and rinsed
1 tablespoon olive oil
1 tablespoon lemon juice
¼ teaspoon crushed red pepper flakes
salt to taste

Steps:

Bring a large pot of salted water to a boil. Set up an ice bath nearby. Place half of the broccoli rabe into the boiling water and cook for 1 minute, then remove with tongs to the ice bath to stop cooking. Repeat with remaining broccoli rabe. Place broccoli rabe into a large colander to drain.
Preheat an outdoor grill for medium-low heat, and lightly oil grate.
Whisk together olive oil, lemon juice, crushed red pepper flakes, and salt in a small bowl. Toss drained broccoli rabe with oil mixture, then place onto hot grate.
Grill, turning occasionally, until thick stems have softened, 8 to 10 minutes. Remove thinner leafy pieces as they become done to prevent burning. Remove to a serving platter.

Nutrition Facts : Calories 48.1 calories, Carbohydrate 3.1 g, Fat 3.4 g, Fiber 1.6 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 55.6 mg, Sugar 0.8 g

Grilled Broccoli Rabe image

Provided by Anne Burrell

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 4

1 bunch broccoli rabe, tough, thick lower stems removed
Extra-virgin olive oil
Kosher salt
Pinch crushed red pepper

Steps:

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.

Grilled Broccoli Rabe with Salsa Rossa Recipe image

Provided by á-4084

Number Of Ingredients 17

SALSA ROSSA:
1 cup sun-dried tomatoes (not oil-packed)
Pinch crushed red pepper
1 roasted red bell pepper, chopped
1/4 cup pickled hot peppers, finely chopped, plus 1/4 cup brine from the jar
3 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
1 teaspoon dried oregano
1 teaspoon sugar
Kosher salt
Pepper
BROCCOLI RABE:
1 pound broccoli rabe, trimmed
2 tablespoons extra-virgin olive oil
Kosher salt
Pepper
Shaved Pecorino Sardo, for serving

Steps:

Salsa Rossa: In a saucepan, boil 1 cup of water. Remove from the heat. Add the tomatoes and crushed red pepper. Let stand until the tomatoes are softened, 15 minutes. Transfer the tomatoes and their liquid to a blender. Add the roasted pepper, pickled peppers, brine and vinegar and puree until very smooth. With the machine on, gradually add the olive oil until incorporated. Transfer to a bowl and stir in the oregano and sugar. Season with salt and black pepper. Broccoli rabe: Set up an ice bath. In a large saucepan of salted boiling water, blanch the broccoli rabe for 2 minutes. Transfer to the ice bath. Drain and pat dry. Light a grill or preheat a grill pan. In a bowl, toss the broccoli rabe with the oil; season with salt and pepper. Grill over high heat, turning once, until lightly charred, 4 minutes. Serve with the Salsa Rossa and pecorino.