Broccoli raab or rabe, also known as rapini, is a cruciferous green vegetable from the mustard family that looks somewhat like a slimmed down, leafy version of broccoli.
A staple in Portuguese and Italian homes, broccoli raab is less commonly used in North America. Our recipe for broccoli raab is an outstanding accompaniment to grilled steak, and allows for most, if not all of the meal to prepared on the grill.
The recipe below employs a two stage cooking process whereby the broccoli raab is par boiled, chilled, and then grilled over high heat. Many recipes for grilled broccoli raab recommend removing the excess water from the greens by gently squeezing them prior to grilling. We find that this technique results in a drier and sometimes, over-cooked end product. Rather, we prefer to leave the excess water on the broccoli raab as we find this not only aids in the grilling process by generating steam, but also protects the greens from burning, or drying out.
1 bunch of broccoli raab (rapini)
2 tablespoons extra-virgin olive oil
2 cloves of garlic, peeled and finely sliced
1 teaspoon kosher salt
1/4 teaspoon of hot pepper flakes (or more/less to taste)
Bring a large pot of salted water to a hard boil.
Wash the rapini and trim about a 1/2 inch off the stalks.
Once the water has boiled, add the rapini and blanch for 2 minutes.
Drain the rapini and submerge in an icebath or run under cold water for a minute or two to halt the cooking process.
Remove the rapini from the icebath and place in a large mixing bowl. Don’t shake off the excess water, or squeeze the rapini dry.
Add the remaining ingredients to the bowl and toss to coat the rapini. The recipe can be prepared to this point up to an hour in advance of actually grilling.
Preheat the grill to medium-high.
Place the rapini on the hot grill over direct heat, turning once or twice during the cooking process. In total, grill for about 5 minutes until softened and slightly charred. The grilled rapini may be served hot, or at room temperature.