Grilled Broccoli Rabe

A Chicago restaurateur for more than 30 years and one of this season’s Top Chef Masters contestants, Rick Tramonto is a widely honored chef whose influence is seen in some of the city’s most popular restaurants. Now you can sample the chef’s winning style by cooking from his new book, Steak With Friends: At Home, With Rick Tramanto, written with coauthor Mary Goodbody. You’ll find recipes not only for steak but all the right accompaniments, from sides to desserts, each, like this side dish, perfect for entertaining.

We eat a lot of broccoli rabe at our house, and whether it’s grilled, sautéed, steamed, or stir-fried, we love it. In this recipe I put it directly on the grill, although you may want to put it in a vegetable-grilling basket. Either way, the smokiness imbues the already pleasingly bitter green with another layer of flavor and depth. I love this with beef especially, and nothing could be simpler. If you have not already made the garlic confit, use any garlic-infused oil.

Serves 4

1 pound broccoli rabe, trimmed
4 tablespoons oil from Garlic Confit (recipe follows)
1 teaspoon dried red pepper flakes
Kosher salt and freshly ground black pepper

In a saucepan filled about halfway with boiling, salted water, blanch the broccoli rabe for about 1 minute, or just until the rabe begins to wilt. Drain well and transfer to a bowl.

Add 3 tablespoons of the oil and the pepper flakes to the broccoli rabe, toss well, and season to taste with salt and pepper. Set aside for at least 15 minutes or up to 30 minutes to marinate.

Prepare a charcoal or gas grill so that the coals or heat element are medium-hot. Grill the stalks of rabe for about 2 minutes on each side. This will let you get some char and smoke on the broccoli rabe. Transfer to a plate, drizzle with the remaining 1 tablespoon garlic oil, and serve immediately.

Garlic Confit

Makes about 1½ cups

12 cloves garlic
1 cup extra-virgin olive oil

In a very small saucepan, cover the garlic cloves with oil. Cook over very low heat for 35 to 45 minutes, until the garlic is very soft. Cool to room temperature. The garlic is ready to use, as is the oil.

Use right away or cover and refrigerate for up to 1 week.

TD&N Nutrient Analysis for 1 tablespoon of Garlic Confit: Calories: 82; Total Fat: 9 g; Saturated Fat: 1 g; Polyunsaturated Fat: 1 g; Monounsaturated Fat: 7 g; Cholesterol: 0 mg; Sodium: 0 mg; Carbohydrates: 0 g; Fiber: 0 g; Protein: 0 g

TD&N Nutrient Analysis for Grilled Broccoli Rabe: Calories: 115; Total Fat: 9 g; Saturated Fat: 1 g; Polyunsaturated Fat: 1 g; Monounsaturated Fat: 7 g; Cholesterol: 0 mg; Sodium: 34 mg; Carbohydrates: 6 g; Fiber: 0 g; Protein: 4 g

Used with permission from Steak With Friends: At Home, With Rick Tramonto by Rick Tramonto with Mary Goodbody/Andrews McMeel Publishing, www.andrewsmcmeel.com