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Grilled Broccoli Rabe with Ricotta

Grilled Broccoli Rabe with Ricotta

Molly Shuster
We like rich sheep’s milk ricotta in this warm-weather dish—it has enough body to stand up to the smoky, pleasantly bitter broccoli rabe.
Servings 4


  • 3 cloves garlic thinly sliced
  • ¼ teaspoon red pepper flakes plus more to taste
  • ⅓ cup plus 2 tablespoons extra-virgin olive oil
  • 1 bunch broccoli rabe trimmed
  • 1 cup ricotta
  • Flaky sea salt to serve


  • Heat garlic, red pepper flakes, and ⅓ cup oil in a saucepan over medium heat. Simmer until garlic is lightly golden, then remove from heat.
  • Light a grill to medium-high heat. Drizzle broccoli rabe with remaining 2 tablespoons oil, then grill until tender and lightly charred, about 4 minutes per side.
  • Divide ricotta among 4 plates. Place broccoli rabe over ricotta and drizzle with the garlic oil. Sprinkle with sea salt and serve immediately.

Molly Shuster

Molly is a freelance food stylist, writer and recipe developer. She is one of the co-recipe editors of Gather Journal and has had her work published in various publications including Boston Magazine, Yankee Magazine, The New York Times, Food and Wine, Family Fun, The Boston Globe and Edible Vineyard, among others. Molly currently divides her time between New York and Boston.