I learned this technique for grilling broccoli rabe in Judy Rodgers' Zuni Cafe Cookbook. It's fast, easy, and allows you to cook greens in the summer without using your stove (though you will need a grill). The same basic method also works great for radicchio (sliced into quarters) or Belgian endive (sliced in half lengthwise). —Josh Friedland
extra virgin olive oil
kosher salt (or sea salt)
black ground pepper
Rinse the broccoli rabe and then trim off the bottom ends of the stalks along with any nasty looking leaves
toss the greens with the water, olive oil, salt, and pepper in a large bowl as if you were dressing a salad and let sit for 5-10 minutes while the salt penetrates and softens them.
While you are waiting, go and preheat the grill to medium/medium-high heat.
Spread the greens out on the grill in one layer, cover, and cook 1-2 minutes on each side until steamed, charred (bot not completely burned, be careful!), and wilted.
Remove to a serving dish and drizzle with a little olive oil. Additional variations include a squeeze of lemon juice and/or zest, sprinkle of parmesan cheese, some red pepper flakes, or roasted nuts (e.g., pine nuts).
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