Grilled Lemon Olive Oil Broccoli Rabe

Begin by filling a large pot with salted water and bringing it to a rolling boil. Meanwhile, prepare an ice bath by filling a separate container with cold water and placing it nearby.

Next, divide the broccoli rabe in half and submerge one portion into the boiling water for 1 minute. Use tongs to carefully remove it from the pot and transfer it immediately to the prepared ice bath, thus halting its cooking process. Repeat this step with the remaining broccoli rabe portion.

Once both portions have been cooled, transfer them to a large colander to allow excess water to drain away.

Prepare the grill by preheating it over medium-low heat and lightly oiling its surface. In a small bowl, whisk together olive oil, freshly squeezed lemon juice, crushed red pepper flakes, and salt until well combined.

Then, toss the drained broccoli rabe with the oil mixture to coat it evenly. Place the vegetable onto the hot grill grate and cook, turning occasionally, until the thick stems have become tender and soft, taking around 8 to 10 minutes.

Remove any thinner leafy pieces as they become done, doing so to prevent them from burning. Transfer the finished broccoli rabe to a serving platter and serve immediately.