During the making of this post, no slugs were harmed, though one very large one did hang out on the grill the entire time!
I mentioned earlier this week that our first trip to the farmers market for the year was a huge success, and while the fiddlehead ferns weren’t so appetizing, we did get the most amazing kale that you saw in the omelette and also some mizuna. The mizuna was also new to me, but turned out to be a great find. The last item that made it into the market basket was some broccoli rabe. You can purchase at the supermarket now, but I had not tried it yet so we decided to go for it, farm fresh.
I used this as a side to grilled chicken and rice pilaf. It was bright and tender and had a great grill flavor. If you prefer your veggies more cooked this might not be the recipe for you, but you could try par boiling it for about 2 minutes then plunging it into an ice water bath. That would give you a more tender product to start with as you grill. Do be sure to dry it well before oiling it though, otherwise the oil will just slip right off.
This recipe serves four for dinner.
1/2 lb broccoli rabe
2 T olive oil
1/2 t salt (I used Truffle salt)
1/2 t lemon zest
1 T lemon juice
1 clove of garlic, minced
1 t agave
Combine all ingredients except the rabe in a small bowl with a fork to emulsify.
Drench the rabe and allow it to sit for 20 minutes before grilling.
Grill over medium heat for 3-5 minutes each side, with the grill open, turning as the leaves brown.