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Grilled Kale

A few pieces of grilled kale stacked on a white plate.
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

Prep 8 mins
Cook 7 mins
Total 15 mins
4 servings
128 kcal


  • 2 bunches lacinato kale (also known as black, dinosaur, or Tuscan kale)
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt


  • 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.