Grilled Broccoli Rabe with Feta and Crushed Red Pepper

Coastal Living
Grilled Broccoli Rabe with Feta and Crushed Red PepperRecipe

Photo: Cedric Angeles; Styling: Rachael Burrow

Serves: 8


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1 bunch broccoli rabe (about 1 lb., 5 oz.), trimmed to remove tough, thick lower stems
1/4 cup extra-virgin olive oil
6 garlic cloves, sliced
1 teaspoon crushed red pepper
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 ounces (1 cup) crumbled feta cheese


Active: 25 Minutes
Total: 25 Minutes

1. Heat grill to medium (350°F to 450°F). Soak broccoli rabe in cold water to cover 10 minutes; drain. Grill broccoli rabe, uncovered, turning once, until florets are slightly charred and stems are tender-crisp, 3 to 4 minutes per side. Remove from grill, and set aside.

2. Heat 2 tablespoons of the oil in a large skillet over medium. Add garlic, and cook, stirring constantly, until light golden brown, about 1 minute. Add crushed red pepper, and cook, stirring constantly, until fragrant, about 30 seconds. Add broccoli rabe, and cook, stirring often, until warmed through, 1 to 2 minutes. Sprinkle with salt and black pepper, and transfer to a large platter. Top with feta, and drizzle with remaining 2 tablespoons oil. Serve immediately.

Created date

July 2016