Grilled Broccoli Rabe with Garlic - New Jersey Style

Introduction

Grilled Broccoli Rabe with Garlic is a bold and flavorful dish that brings out the natural bitterness of broccoli rabe and rounds it out with the rich savoriness of garlic and butter—all cooked perfectly on the Arteflame Grill. This recipe is a classic side that's packed with flavor and texture, making it perfect for your next New Jersey outdoor feast.

Ingredients

• 1 bunch fresh broccoli rabe, trimmed
• 4 cloves garlic, thinly sliced
• 3 tbsp unsalted butter
• Salt, to taste
• Fresh ground black pepper, to taste
• 1/2 tsp red pepper flakes (optional, for a bit of heat)
• Juice of 1/2 lemon
• Vegetable oil (for lighting the grill)
• Paper napkins (for lighting the grill)
• Firewood (for the Arteflame Grill)

Instructions

Step 1: Fire up the Arteflame Grill

1. Soak three paper napkins with vegetable oil.
2. Place them in the center of the Arteflame Grill.
3. Stack firewood over the napkins.
4. Light the paper napkins to ignite the firewood.
5. Let it burn for about 20 minutes until the grill is ready with multiple heat zones.

Step 2: Prepare the broccoli rabe

1. Rinse and trim the broccoli rabe, removing any super tough stems.
2. Pat dry with a kitchen towel to avoid excess steam during cooking.

Step 3: Grill the garlic

1. Place sliced garlic with 1 tbsp of butter on the cooler outer edge of the Arteflame flat cooktop griddle.
2. Let it slowly sizzle until golden and fragrant—about 5-6 minutes.
3. Move the garlic aside; set aside for tossing later.

Step 4: Char the broccoli rabe

1. Move the broccoli rabe onto the hotter inner section of the flat cooktop griddle.
2. Drizzle 2 tbsp of butter over it.
3. Season with salt, pepper, and optional red pepper flakes.
4. Cook for 5-7 minutes, turning occasionally until it's nicely charred and tender.

Step 5: Combine and finish

1. Move the grilled broccoli rabe to the outer edge for a brief rest (1-2 minutes).
2. Toss with the grilled garlic and a squeeze of fresh lemon juice just before serving.

Tips

• Don’t overcook the broccoli rabe—it should still have a slight crunch.
• Use real butter for richness and depth of flavor rather than olive oil.
• Cook garlic slowly to avoid burning and bitterness.
• Leverage different heat zones on the Arteflame cooktop for optimal control.
• Batch grill it easily—Arteflame’s size lets you prepare large portions easily.

Variations

1. Anchovy-Lemon Broccoli Rabe: Add two mashed anchovy filets and some lemon zest while tossing with garlic for an Italian flair.
2. Smoky Bacon Rabe: Grill chopped bacon first, then toss the broccoli rabe in the bacon fat instead of butter—top with crisp bacon pieces.
3. Parmesan-Crusted Rabe: After grilling, sprinkle shaved parmigiano-reggiano over the hot broccoli rabe for a nutty, salty finish.
4. Chili-Lime Rabe: Use chili oil in place of butter and finish with lime juice and zest for spice and brightness.
5. Sweet Pepper & Rabe: Toss in charred sliced bell peppers for a sweet contrast to the bitter greens.

Best pairings

• Grilled Ribeye or Bone-In NY Strip (reverse seared on the Arteflame)
• Grilled Polenta Cakes with Herb Butter
• Wood-fired Pizza from the Arteflame Pizza Oven
• Chardonnay or Sangiovese wines
• Lemon-garlic aioli for dipping

Conclusion

Char-grilling broccoli rabe on the Arteflame Grill is a fast, delicious way to elevate a humble vegetable into a New Jersey backyard hero. The even sear and bold garlic flavor create a perfect side dish or vegetarian main. Whether served with steak, chicken, or on its own, this recipe brings excitement to your grilled spread.