Although somewhat unconventional, grilling dark leafy greens like broccoli rabe is a fun way to add subtle smokiness. Here, we bump up the flavor by tossing it with a garlic-rosemary vinaigrette.
- Preheat grill to medium-high.
- Cook broccoli rabe in a large pot of boiling water until bright green and barely tender, 1 to 2 minutes. Drain in a colander and rinse with cold water; drain well.
- Combine oil, vinegar, garlic powder, rosemary, salt and pepper in a large bowl.
- Grill the broccoli rabe, turning once, until tender and the leaves are just beginning to char, 1 to 2 minutes per side. Toss the broccoli rabe with the reserved dressing.