Grilled Kale
User Reviews
4.7
18 reviews
Excellent
Grilled Kale
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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.
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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 Information
Show Details
Serving
1portion
Calories
128kcal
(6%)
Carbohydrates
12g
(4%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Sodium
51mg
(2%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 128kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 51mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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