Our broccoli raab grew in prodigious quantities, and then just as quickly as it had arrived, it bolted – thanks to the Seattle heat wave – and was done. Before it left, we ate a lot of it. Broccoli raab (also called rapini) is in the brassica (mustard) family, and grilled, it has a uniquely peppery, smoky, slightly spicy flavor. It is delicious!
Drizzle a bunch of broccoli raab with olive oil and sprinkle with salt and pepper. Grill on a medium heat grill, grouped into bunches so they steam as well as grill. They’re done when they’re charred in places and tender to the tooth.
- broccoli raab (several bunches)
- olive oil
- salt and pepper
- June Gardening in Seattle: Radishes, Carrots and Sweet Little Pollinators (seattlefoodshed.wordpress.com)