Grilled Broccoli Rabe

1 pound broccoli rabe, trimmed

4 tablespoons oil from garlic confit (see note), divided

1 teaspoon dried red pepper flakes

Kosher salt and freshly ground black pepper

In a saucepan filled about halfway with boiling, salted water, blanch the broccoli rabe for about 1 minute, or just until the rabe begins to wilt. Drain well and transfer to a bowl.

Add 3 tablespoons of the oil and the pepper flakes to the broccoli rabe, toss well, and season to taste with salt and pepper. Set aside for at least 15 minutes or up to 30 minutes to marinate.

Prepare a charcoal or gas grill so that the coals or heat element are medium-hot.

Grill the stalks of rabe for about 2 minutes on each side. This will let you get some char and smoke on the broccoli rabe. Transfer to a plate, drizzle with the remaining 1 tablespoon garlic oil, and serve immediately.

Serves four.

Cook's note: If you have not already made the garlic confit, use any garlic-infused oil. To make the garlic confit: Put 12 cloves of garlic in a sauce pan and cover with 1 cup extra-virgin olive oil. Cook over very low heat 35-45 minutes until garlic is very soft. Cool to room temperature. Store in refrigerator up to one week.

"Steak with Friends: At Home with Rick Tramonto" by Rick Tramonto with Mary Goodbody (2010 Andrews McMeel, $35)