Grilled Broccoli Rabe with Lemon and Parmigiano

From Lunds and Byerly’s Real Food, Fall 2010
Serves 3-4

8 oz. broccoli rabe with bottom 2 inches of stems trimmed, and all stems but the very thinnest cut in half lengthwise
3 tbsp extra virgin olive oil
Kosher salt
¼ lemon
Small wedge of Parmigiano-Reggiano

Put a vegetable grilling basket directly on the grate of the gas grill and preheat over medium. When the grill and the basket are hot, toss the broccoli rabe in a bowl with olive oil, 3 tbsp water, and ½ tsp salt, and transfer it to the grill basket. Toss well, close the lid, and cook, tossing frequently with tongs (and reclosing lid each time), until the rabe is wilted and all of the pieces have some browning on them, 7-8 minutes.
Transfer to a platter. Taste and add salt if desired. Season with a light squeeze of lemon and, using a vegetable peeler, shave Parmigiano onto rabe to taste.

Certified Organic Vegetable CSA shares