Ingredients

• Chile Honey
• 3 tablespoons honey
• 1 teaspoon chile flakes
• 1 tablespoon white wine
• Charred Rapini
• 1 bunch rapini (broccoli rabe), bottoms removed, blanched in salted water and coarsely chopped
• 2 cups cipollini onions, cooked in boiling water until tender and peeled
• 2 cloves garlic, finely chopped
• 3 tablespoons olive oil
• 1/2 cup walnuts, toasted

Instructions

1. For the chile honey:
2. Put honey in a small pot over low heat, once the honey achieves a thin consistency, add the chile flakes, stir and remove from the heat. Add the white wine and set aside.
3. For the charred rapini (broccoli rabe):
4. Preheat a grill.
5. In a bowl, lightly toss the rapini (broccoli rabe), cipollini onions, garlic, and olive oil. Put the rapini and onions on a grill, turning over to ensure all sides are charred. Remove from the grill, put in a serving dish, garnish with toasted walnuts and drizzle chile honey.