Charred Rapini
Charred Rapini
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 204
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 25
- Dietary Fiber
- 5
- Sugar
- 17
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 42
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 204
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 25
- Dietary Fiber
- 5
- Sugar
- 17
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 42
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
Chile Honey
3 tablespoons honey
1 teaspoon chile flakes
1 tablespoon white wine
Charred Rapini
1 bunch rapini (broccoli rabe), bottoms removed, blanched in salted water and coarsely chopped
2 cups cipollini onions, cooked in boiling water until tender and peeled
2 cloves garlic, finely chopped
3 tablespoons olive oil
1/2 cup walnuts, toasted
Chile Honey
Directions
- For the chile honey: Put honey in a small pot over low heat, once the honey achieves a thin consistency, add the chile flakes, stir and remove from the heat. Add the white wine and set aside. For the charred rapini (broccoli rabe): Preheat a grill. In a bowl, lightly toss the rapini (broccoli rabe), cipollini onions, garlic, and olive oil. Put the rapini and onions on a grill, turning over to ensure all sides are charred. Remove from the grill, put in a serving dish, garnish with toasted walnuts and drizzle chile honey.
Looking for Something Else?
merrellsm
The hot honey and win combination were a perfect finish for the charred rapini. I love it charred but this gave it an extra pop of flavour. We have made a few times and always a favourite.
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