27 minutes
A delightful dish that perfectly balances the bitterness of broccoli rabe with a tangy and rich lemon-spinach sauce.
teaspoons
Broccoli Rabe, tough stems trimmed
0 lb
teaspoons
Charred Lemon And Spinach Sauce
cups
Aleppo Pepper, for garnish
to taste
Grilled Bread, for serving
to taste
1. Prepare Ice Water Bath
Fill a large bowl with ice and water, which will be used to cool your broccoli rabe after blanching.
2. Blanch Broccoli Rabe
Bring a large pot of water to a boil over high heat. Once boiling, add 1 tablespoon of kosher salt and the trimmed broccoli rabe. Blanch for about 2 minutes until it turns vibrant green.
3. Cool Broccoli Rabe
Using tongs, transfer the broccoli rabe to the ice water to stop the cooking process. Let it cool completely, then drain and pat dry using a clean kitchen towel.
4. Preheat Grill
Heat your grill to high.
5. Toss Broccoli Rabe with Olive Oil
In a large bowl, toss the dried broccoli rabe with 1 teaspoon of extra-virgin olive oil and ¼ teaspoon of kosher salt to ensure it's well-coated.
6. Grill Broccoli Rabe
Place the broccoli rabe on the grill and cook for 5 to 7 minutes, turning occasionally, until lightly charred.
7. Serve
Arrange the grilled broccoli rabe on a serving plate. Spoon over the Charred Lemon and Spinach Sauce, sprinkle with Aleppo pepper, and serve with grilled bread on the side.
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