Recipe courtesy of Roger Mooking
Print
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

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
  • Chile Honey

Directions

For the chile honey: 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. For the charred rapini (broccoli rabe): Preheat a grill. 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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