Grilled Kale Recipes

GRILLED KALE

Steps:

• 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.

EASY GRILLED KALE

Steps:

• Preheat a grill to medium heat (350-375 degrees)
• Wash the kale leaves, then pat them as dry as possible with a clean dish towel. (If using curly kale or if serving as a salad, cut out and discard the bottom thick part of all stems.) In a large bowl, gently toss the kale leaves with the olive oil, salt, and garlic powder. Mix with your hands until everything is coated evenly.
• Grill over indirect heat, on an upper rack if available, for 6 to 9 minutes until lightly crispy, bright green and charred in parts (or about 4 to 5 minutes for salad).
• Serve as an appetizer or side dish (avoid eating the thicker portions of the stem). If serving as a salad, tear the cooled kale into pieces and top with Italian dressing and croutons, or make a grilled Caesar salad.

GRILLED CHICKEN WITH ROASTED KALE

Steps:

• Preheat the oven to 425 degrees F. Toss the potatoes with 1/2 tablespoon olive oil on a rimmed baking sheet; spread in a single layer and roast 5 minutes. Toss the kale in a large bowl with the garlic, 1/2 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste. Add to the baking sheet with the potatoes and toss. Roast until the kale is crisp and the potatoes are tender, stirring once, 15 to 20 minutes. Meanwhile, preheat a grill or grill pan to medium and brush with olive oil. Slice the chicken breasts in half horizontally to make 4 cutlets. Coat evenly with 1/2 tablespoon olive oil and season with salt and pepper. Grill the chicken until well marked and cooked through, 2 to 4 minutes per side. Transfer to a plate. Toss the kale, potatoes, the remaining 1/2 tablespoon olive oil, the salad greens, tomatoes, Parmesan, lemon juice, and salt and pepper to taste in a large bowl. Divide the chicken among plates and top with any collected juices. Serve with the kale salad.

GRILLED LACINATO KALE

Steps:

• Strip away and discard the stems of the kale. Tear the leaves into large bite-size pieces and toss them with the olive oil and a good pinch of salt.
• Cook the leaves briefly over a medium fire seasoned with chunks of maple or oak. They will begin to burn and 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, turn them once to give a slight char to the wilted leaves that have been on top. Cook for another minute or two, and then remove them from the grill. That's it. Serve immediately.

GRILLED KALE SALAD

Steps:

• Preheat grill for medium heat and lightly oil the grate. Form a sheet of aluminum foil into the shape of a baking sheet; spray with cooking spray.
• Mix kale, red onion, carrots, jalapeno peppers, garlic, olive oil, salt, and pepper together in a bowl. Spread kale mixture onto the prepared aluminum foil.
• Place the aluminum foil 'baking sheet' onto the preheated grill; cook, tossing kale using tongs, until kale reduces in size and desired texture is reached, 6 to 8 minutes.

GRILLED KALE SALAD WITH AVOCADO, LEMON & PARMESAN

Steps:

• Heat grill to medium.
• Wash kale leaves and pat dry with a towel. Slice avocado and lemon in half.
• In a large bowl, toss kale leaves with about 2 Tbsp of olive oil (enough to coat) and salt (as desired).
• Place avocado and lemon face-down on the grill and leave them there while you add the kale. Grill pieces of kale 1-2 minutes each side, keeping an eye on them to avoid burning. You want them slightly soft and browned (a little crisp is totally ok/recommended)! Work in batches as needed.
• Remove kale, avocado, and lemon from grill and set aside on a plate. Let cool.
• Meanwhile, heat pan on the stove over medium. Toast pecans for about 5 minutes (stirring frequently), or until they are lightly browned and fragrant. Remove from heat and set aside.
• Once kale is cool to touch, tear leaves off of hard stems. Add smaller pieces of kale leaves to a serving platter or bowl. Slice avocado and add to salad, along with 1/4 cup olive oil, toasted pecans, freshly grated parmesan, garlic powder, and extra salt + pepper (as desired). Squeeze lemon juice over top, toss well, and enjoy!

GRILLED SALMON WITH KALE SAUTé

Steps:

• Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside. In a small bowl, stir together thyme, garlic powder, 1/8 teaspoon salt and cayenne pepper. Sprinkle tops of fillets evenly with seasoning mixture.
• For a charcoal grill, place fish on the greased grill rack directly over medium coals. If desired, cover grill grate with foil before placing fish. Grill, uncovered, for 8 to 12 minutes or until fish begins to flake when tested with a fork, turning fish once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on a greased grill rack over heat. Cover and grill as directed.) Cover fish to keep warm.
• In a Dutch oven, cook the shallot and garlic in hot oil over medium heat for 2 to 4 minutes or until tender. Add kale and lemon peel. Cover and cook for 2 minutes. Uncover and cook for 6 to 8 minutes more or just until kale begins to wilt, turning with long-handled tongs to cook. Sprinkle with the dash salt. Serve salmon with kale and lemon wedges.

GRILLED KALE CAESAR SALAD

Steps:

• Separately tie 2 bunches Tuscan kale around the stems with kitchen twine. Drizzle each bundle with 1 teaspoon olive oil and rub all over to coat the leaves. Grill over medium heat, turning, until well marked and starting to wilt, 2 to 3 minutes. Transfer to a cutting board; tear off the leaves and thinly slice. Toss with Caesar dressing and top with grated parmesan and croutons.