Immerse the rabe in a large bowl of tap water and let it hang out for 10 to 15 minutes.
Preheat the grill to medium.
Drain the rabe but DO NOT shake off the excess water. Toss the rabe with olive oil and salt and lay it on the grill in an even layer.
Cook the rabe for 3 to 4 minutes per side, turning as needed so all sides grill. The rabe should start to soften and char. If it starts to char too quickly, spray or shake a few drops of water on it.
When the rabe is tender, remove it from the grill, drizzle with a bit more olive oil, and add a sprinkey-dink of salt and crushed red pepper. Serve hot or at room temp.
Calories: 59 calories, Carbohydrates: 3 g, Protein: 4 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 274 mg, Fiber: 3 g
Copyright Diabetic Cooking.