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.
- 1 bunch broccoli rabe (about 1 pound), trimmed
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons red wine vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon chopped fresh rosemary
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
Preheat grill to medium-high.
Cook the 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 the 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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
91 calories; 8g total fat; 1g total saturated fat; 0mg cholesterol; 183mg sodium; 4g carbohydrates; 3g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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