Yes and no

When we fired up the grill last night, I had a vision: I wanted a pile of steaming broccoli rabe, topped with lemon and plenty of parmesan cheese and grilled hot Italian sausage. I was so excited to use my new toy, a snazzy Weber vegetable basketthat goes right on the grill, basically serving as an outdoor nonstick pan. I’ve grilled romaine before, but this thing seems like it’ll blow my perception of what greens and vegetables go on the grill (and stay on the grill, rather than falling through the cracks) wide open – baby tomatoes, green beans, shrimp without a skewer . . .

My husband played along for most of it, calmly grilling the saugs while I hopped around obsessing over the basket, but when we settled down for dinner, he seemed less excited. First he ate the sausage. Then:

HIM (verbatim): What’s all this green shit on my plate?

ME (pretending I liked it): It’s broccoli rabe.

HIM (doubtful): Have I eaten this before?

ME (lying): No, probably not. But it’s good, try it.

I tried it again with him. I’d had it before, braised and sauteed, and vaguely remembered having loved it. But this time, we both hated it.

Vegetable sadness. Must find a way to love it.

But the basket sure was fun.

Recipe for Grill-Sauteed Broccoli Rabe (if you like it)
Recipe 122 of 365

Preheat a grill-specific vegetable basket on a hot grill, or heat a large skillet over medium-high heat inside. Place a trimmed, rinsed bunch of broccoli rabe in a large bowl and drizzle with olive oil. Season with salt and pepper, toss to coat, and cook in the hot vegetable basket for 5 to 10 minutes, turning the greens with tongs every few minutes, until bright green and cooked through. Serve hot with shaved parmesan cheese and a squeeze of lemon.