Tuesday, May 27, 2014

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

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

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.

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