Grilled Broccoli Rabe with Pancetta

Name: Grilled Broccoli Rabe with Pancetta
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: Kosher salt and freshly ground black pepper; 1 pound broccoli rabe; 2 tablespoons extra-virgin olive oil; 4 ounces pancetta, diced; 3 cloves garlic, sliced; 2 tablespoons red wine vinegar; 1 tablespoon crushed Calabrian chiles or chile flakes

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 servings

If you grew up in an Italian American family, broccoli rabe made the tables most Sundays. Typically it was just garlic, chile flakes, EVOO and a splash of vinegar. I bump up the coolness in this one with a crispy pancetta dressing.

Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 servings

Ingredients

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Kosher salt and freshly ground black pepper

1 pound broccoli rabe

2 tablespoons extra-virgin olive oil

4 ounces pancetta, diced

3 cloves garlic, sliced

2 tablespoons red wine vinegar

1 tablespoon crushed Calabrian chiles or chile flakes

Directions

Prepare a grill for high heat.
Bring a pot of salted water to a boil; prepare an ice bath. Blanch the broccoli rabe until bright green but still crisp, 2 to 3 minutes. Remove to the ice bath. Once cool, drain and pat dry.
Heat a large stainless steel skillet over the coals for 1 minute. Add the olive oil and pancetta and cook until the pancetta is crisp, 3 to 5 minutes. Add the garlic and cook until fragrant, about another minute, then add the vinegar and chiles and remove from the heat.
Char the broccoli rabe over direct heat on the grill on all sides, 3 to 4 minutes. Toss into the skillet with the pancetta, garlic, chiles and vinegar. Season with salt and pepper.