Charred Rapini

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  1. For the chile honey:
  2. 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.
  3. For the charred rapini (broccoli rabe):
  4. Preheat a grill.
  5. 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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