Preheat grill. Remove florets from broccoli rabe and cut stems and leaves into 1-inch pieces. In a 10-inch to 12-inch sauté pan, heat 3 tbsp. extra-virgin olive oil until just smoking. Toss scallions and cook 2 minutes, stirring often until just wilted. Add broccoli rabe and sweet vermouth and continue cooking 2 to 3 minutes, until scallions are quite soft. Season with salt and pepper. Set aside and allow to cool to room temperature.
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