Grilled Kale
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.
Ingredients
- 2 bunches lacinato kale, (also known as black, dinosaur, or Tuscan kale)
- 2 tablespoons extra-virgin olive oil
- Kosher salt
Instructions
- Prepare a grill, preferably with some chunks of maple or oak thrown on the fire, on medium heat.
- 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 olive oil and a good pinch of salt. Arrange the kale in a single layer on the grill rack. They'll 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 move the kale to a platter. That’s it. Serve immediately.
Nutrition
Serving: 1portion | Calories: 128kcal | Carbohydrates: 12g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 51mg