This is simply one of my favorite dishes, and it has a legendary place in the history of my marriage. My wife was not a fan of this vegetable—or of any vegetable. Fan might not be the right word. It’s not just that she didn’t like them; she actively campaigned against them, prosecuting them, all guilty as charged, although on scant evidence. It was this simple dish that got her to at least begin to consider laying down her sword. The crisp texture, the smoky, charred taste, the transparency of the whole process got her to let her guard down. And now it is a staple. So you might say that this recipe is a gateway vegetable. Other kale varieties are fine for this, but lacinato is the only variety that crisps rather than wilts, allowing you to get great texture very quickly.–Barton Seaver
LC There’s A New Kale Chip In Town Note
Summer’s answer to the roasted kale chip? You guessed it. Go fire up the grill. Seems there’s a new kale chip in town….
- Quick Glance
- 15 M
- 15 M
- Serves 4
- 2 bunches lacinato kale (also known as black, dinosaur, or Tuscan kale)
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 1. Prepare a grill, preferably with some chunks of maple or oak thrown on the fire, on medium heat.
- 2. Rinse the kale and pat it completely dry. Strip away and discard the stems from the kale. Tear the leaves into large bite-size pieces (large enough so they don’t fall between the grates of the grill) and toss them with the olive oil and a good pinch salt. Arrange the kale in a single layer on the grill rack. They will begin to sizzle almost immediately. This is a good thing. Resist the temptation to turn them. The burn is good; the burn is your friend. After 4 to 5 minutes, flip the leaves once to give a slight char to the other side of the leaves. Cook for another minute or so, then transfer the kale to a platter. That’s it. Serve immediately.