Herbal Recipe - Grilled Broccoli Raab

Although somewhat unconventional, grilling dark leafy greens like broccoli raab is a fun way to add subtle smokiness. Here, we bump up the flavor by tossing it with a garlic-rosemary vinaigrette.

Photographer: Ken Burris

Grilled Broccoli Raab

1 bunch broccoli raab, (about 1 pound), trimmed

Dressing:

2 tablespoons extra-virgin olive oil

2 teaspoons red-wine vinegar

1 teaspoon garlic powder

1/2 teaspoon rosemary, fresh chopped

1/4 teaspoon thyme, fresh chopped

1/4 teaspoon salt

1/2 teaspoon freshly ground pepper

Directions:

Cook broccoli raab 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 oil, vinegar, herbs, salt and pepper in a large bowl. Grill the broccoli raab, turning once, until tender and the leaves are just beginning to char, 1 to 2 minutes per side. Toss the broccoli raab with the reserved dressing.

If you love grilled vegetables and herbs we recommend our salt-free dressing mixes as the perfect marinade.  You can find them all in out Etsy Shoppe.