Grilled kale

Kale leaves (washed, dried, and left whole; 2 or 3 per person)
Olive oil (or olive oil cooking spray)
Kosher salt

Wash and dry kale leaves beforehand leave them whole. The stems will help you flip the leaves on the grill. Preheat the grill to medium or medium-high.

Brush each leaf with a thin coat of olive oil on both sides or spray with the olive oil cooking spray. Place the leaves on the grill in a single layer. Cover or close the grill for about a minute, open it up, flip the leaves, and, leaving the cover off, watch as the edges just start to turn brown and crispy. Remove before they turn black. Once all the leaves are grilled, use your tongs to hold the stalk as you take a knife to cut and remove the inner stem and cut the leaves into bite-sized pieces and place them in a serving bowl. Or leave the leaves whole and put them in a bowl and serve with tongs. Sprinkle each leaf with a very few grains of kosher salt (a little goes a very long way).

Suggested variations after cooking:
o Sprinkle with pepper flakes or dry rub.
o Sprinkle with seasoned or smoked salt.
o Sprinkle with a flavored vinegar and serve as a warm salad.
o Use the grilled kale as a bed for kabobs, grilled fish or potato salad.

This recipe works amazingly well.

About Eileen Buholtz

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