Recipe courtesy of Roger Mooking
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30 min
15 min
15 min
4 servings



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.


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