Charred Broccoli Rabe Recipes

CHARRED BROCCOLI WITH LEMON AND CHILE FLAKES

Steps:

• Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When the oil is heated, add the broccoli, flat sides down, in an even layer, and sprinkle with 1/2 teaspoon salt. Let the broccoli cook undisturbed for 2 minutes. Flip the broccoli and continue cooking until the broccoli is tender-crisp, an additional 2 to 3 minutes. Remove the broccoli to a plate and set aside.
• Turn the heat down to low and add 1/2 tablespoon olive oil. Add the garlic, shallot and chile flakes and cook, stirring frequently, until tender, 2 to 3 minutes. Turn off the heat and add the lemon zest and juice and stir to combine.
• Spoon the lemon-shallot mixture over the broccoli and serve.

ROASTED BROCCOLI RABE

Steps:

• Heat oven to 425 degrees. Toss broccoli rabe with olive oil, salt and red pepper flakes. Toss garlic cloves into rabe and spread on a sheet pan.
• Roast rabe for about 10 minutes. It's done when the stems are tender and the leaves are crisp at the edges.

CHARRED BROCCOLI

Steps:

• Make the bread crumbs: Heat oven to 350 degrees. In a medium saucepan over low heat, melt the butter. Add the panko and mix well. Spread on a baking sheet and bake until toasted, mixing occasionally, 5 to 7 minutes. Remove from oven and set aside to cool.
• In a small pan over medium-low heat, heat the fat or oil until shimmering. Add the anchovies and sauté until browned, about 2 minutes. Transfer anchovies to paper towels to drain. Scrape the anchovies into a bowl. Add the shallots, panko and salt and mix well; set aside.
• Make the aioli: In a small saucepan, combine the garlic and oil. Place over very low heat and allow garlic to cook until softened but not browned, 20 to 30 minutes. Remove from heat and let cool.
• Transfer garlic to a blender, reserving the oil. Add the eggs, 1 tablespoon fish sauce, vinegar, caper juice and lemon juice. Pulse until foamy. With blender at medium speed, slowly stream in the reserved oil until mixture has the consistency of thin mayonnaise. If more saltiness is desired, add fish sauce to taste. Transfer to a covered container and refrigerate; the aioli will thicken when chilled.
• Make the broccoli: Place a heavy-bottomed pan over high heat until very hot. Add the grapeseed oil and place broccoli, cut side down, in the pan. Lightly season with salt.
• Sear broccoli until browned, about 1 minute, then quickly flip to sear the raw side for 30 seconds. Promptly remove from heat.
• To serve, arrange broccoli on a platter or individual plates. Brush with garlic aioli, and sprinkle liberally with the seasoned panko. Serve immediately.

CHARRED BROCCOLI RABE

Steps:

• Prepare a grill or grill pan for medium-high heat.
• Place the broccoli rabe on a sheet of aluminum foil that is large enough to fold over and seal in the rabe. Drizzle the broccoli rabe with the olive oil and sprinkle with the salt and red pepper flakes. With your hands, toss gently to coat. Fold the foil over the broccoli rabe and crimp all sides to seal. Place the sealed packet on the grill and allow to steam for 8 minutes.
• Open the packet, being careful not to burn yourself with the steam that escapes. Using tongs, place the broccoli rabe directly on the grill. Cook on the first side until lightly charred in spots, about 2 minutes, then turn over and cook for an additional 2 minutes. Remove to a platter to serve.

GRILLED BROCCOLI RABE

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.