This recipe is part of a full menu created by Daniel Wright for the July 2012 issue.
2 bunches rapini or broccolini
4 cups water
3 Tablespoons olive oil
1 teaspoon crushed red chili flakes
1 Tablespoon kosher salt
1 teaspoon crushed black pepper
2 Tablespoons sugar
Place rapini in a large bowl. Cover with water, 2 Tablespoons olive oil, chili flakes, salt, pepper, and sugar. Set aside and allow greens to marinate for 30 minutes. Pre-heat grill to high. Strain liquid from rapini and discard. Place rapini on grill. After 3 minutes, flip. Cook for 3 more minutes. Remove. Drizzle with remaining olive oil and adjust seasoning if necessary. Serve immediately.