Grilled Rapini or Broccoli Rabe is a delicious side dish, main dish, brunch item, buffet item, and great way to get those green iron rich veggies into your bod.
It was a blustery Thursday afternoon in Oklahoma City, but with a little creative positioning ( I pulled the outdoor grill into the garage*) I was able to grill off to good size buddies of Rapini and ate myself silly.
It's easy to prep, and easy to cook. Packed with full flavor, with texture, and of course using In The Kitchen With Scotty's "Cook's Line Seasoning" really enhances the rapini experience. Enjoy!
*Yes, it is dangerous to grill in any enclosed space. DO NOT DO IT! I grilled in a three bay garage with all three garage doors open while the blustery Oklahoma wind blew and blew.... and blew.
1-1.5 pounds fresh Rapini, trimmed of spent leaves and rinsed
2 ounces or to taste extra virgin Olive Oil
1 large lemon juiced
1 tablespoon In The Kitchen With Scotty “Cook’s Line Seasoning”
Preheat your outdoor grill. Trim the very ends of the rapini; Just enough to kick off the browned ends. In a large bowl toss the rapini, olive oil, and Cook’s Line Seasoning. Place and spread put the rapini own your hot grill. Squeeze on lemon juice. Turn over the rapini as to not completely burn… chaired pieced are a good thing, just not all completely charred. Squeeze on mr juice and close the lid of the grill for about three minutes. Remove the wilted yet al dente, lightly charred rapini. Place on a platter, and add more seasoning and olive oil if needed. Sprinkle freshly shaven Parmigiano-Reggiano cheese on top.
Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty