This is a great way to quickly cook broccoli raab. Its slightly bitter flavor is balanced by the onions and the spicy dressing. If you’re a garlic lover, you can leave the garlic in chunks (as Chef Pandel did) instead of mashing it, for a full-on punch of garlic flavor.
Grilled Broccoli Raab and Charred Red Onions
- 6 Tbs. olive oil; more for the grill
- 2 cloves garlic, mashed to a paste with the side of a knife
- 1 large jalapeño, seeded and minced (3 Tbs.)
- 2 Tbs. fish sauce
- Kosher salt
- 1 medium red onion, trimmed, peeled, and cut crosswise into 1/2-inch-thick rounds, kept intact
- 1 lb. broccoli raab, tough bottom stalks trimmed
- Lemon wedges, for serving
- In a small bowl, combine 3 Tbs. of the oil, the garlic, jalapeño, and fish sauce. Let the mixture sit for 30 minutes to meld the flavors. Season to taste with salt.
- Meanwhile, heat a charcoal or gas grill to medium (350°F to 375°F).
- Clean and oil the grill. Brush the onion rounds with 1 Tbs. of the oil. Grill the onion, turning occasionally, until charred and slightly softened, about 8 minutes. Transfer to a cutting board, tent with foil, and set aside.
- In a large bowl, toss the broccoli raab with the remaining 2 Tbs. oil. Grill the broccoli raab, turning occasionally, about 4 minutes. Transfer to the cutting board with the onion and let rest for about 5 minutes.
- Cut the broccoli raab into 4-inch pieces and coarsely chop the onion. Transfer back to the bowl and toss with enough dressing to coat. Arrange on a platter and serve with lemon wedges and the remaining dressing on the side.