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.
Provided by Barton Seaver
Categories Sides
Time 15m
Number Of Ingredients 3
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.
Nutrition Facts : ServingSize 1 portion, Calories 128 kcal, Carbohydrate 12 g, Protein 6 g, Fat 8 g, SaturatedFat 1 g, Sodium 51 mg
COCONUT AND LIME GRILLED KALE
My wife and I had this at a tapas place in Victoria, BC. Wow, did we love it! Here is our attempt to recreate it. If using a gas grill, use a handful of wood chips to add a smoky flavor.
Provided by John Wisman
Categories Side Dish Vegetables Greens
Time 4h15m
Yield 6
Number Of Ingredients 7
Steps:
- Heat coconut milk in a saucepan over low heat until lukewarm, about 5 minutes; pour into a large glass bowl. Stir lime juice, paprika, sea salt, cayenne pepper, and red pepper flakes into milk until marinade is smooth.
- Place kale into marinade and press down to ensure all leaves are covered. Cover the bowl with plastic wrap and refrigerate for 4 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove kale from marinade and shake off excess. Discard remaining marinade.
- Working in batches, grill kale leaves in a single layer until edges are slightly crispy and centers are soft, 45 to 60 seconds per side.
Nutrition Facts : Calories 337.3 calories, Carbohydrate 21.6 g, Fat 28.6 g, Fiber 5.3 g, Protein 7.8 g, SaturatedFat 24.4 g, Sodium 375 mg, Sugar 0.4 g
EASY GRILLED KALE
This grilled kale is a tasty appetizer or side dish for a summer grilled dinner! The Tuscan kale leaves come out crispy with a smoky undertone.
Provided by Sonja Overhiser
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 38 calories, Sugar 0.4 g, Sodium 6.1 mg, Fat 3.6 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 1.4 g, Fiber 0.6 g, Protein 0.7 g, Cholesterol 0 mg
GRILLED KALE CAESAR SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
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.
GRILLED CHICKEN WITH ROASTED KALE
Spruce up your standard chicken breasts with a hearty, healthy side dish. Roasting the kale and potatoes makes them irresistibly browned and crisp while also tempering the bitterness of the greens.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
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
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 the vegetable-or of any vegetable. Fan might not be the right word. It's not that she just 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 burn, 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. This is wonderful with a little [Chunky Almond Oil](/recipes/food/views/51170040) drizzled over the top.
Provided by Barton Seaver
Yield Serves 4
Number Of Ingredients 3
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 WITH RICOTTA AND PLUMS
Quickly grilling kale makes it crispy. Pairing it with fresh plums and ricotta transforms it into our new favorite salad.
Provided by The Bon Appétit Test Kitchen
Time 20m
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Whisk 3 tablespoons oil, vinegar, thyme, and honey in a medium bowl. Season vinaigrette to taste with salt and pepper. Add plums and toss to coat; transfer plums to a plate.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush kale leaves with remaining 1 tablespoon oil; season with salt. Grill kale, turning once, until crispy and charred at edges, about 2 minutes. Transfer to a work surface; let stand until cool enough to handle. Remove large center stems with a knife and discard (just trim the tough ends from smaller, more tender kale stems).
- Divide ricotta among plates; season with salt and pepper. Stir vinaigrette again. Tear larger kale leaves into pieces (leave smaller leaves whole). Place leaves in a large bowl and toss with some of the vinaigrette. Divide leaves among plates. Top with plums and drizzle some vinaigrette over.
GRILLED SCALLOPS WITH KALE AND OLIVES
Cook scallops on the grill, and they'll stand up to stronger flavors like kale and olives in this hearty grilled salad. You'll want to firmly massage your kale with its lemon dressing to tenderize it, so it doesn't overpower the delicate grilled scallops. If desired, you could even grill the kale, then toss with the olives and onions just before serving.
Provided by Mark Bittman
Categories dinner, easy, quick, seafood, vegetables, appetizer, main course
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Heat a charcoal or gas grill until very hot. Rub the grill grate with a little oil and put it 3 or 4 inches from the heat.
- Toss kale to taste with oil, lemon, salt and lots of pepper; massage kale until tender. Add olives and red onion and toss to coat.
- Brush the scallops all over with oil and sprinkle with salt and pepper. Grill until scallops are browned and release easily from the grill, 2 to 3 minutes per side. Take the scallops off the grill before the interior becomes totally opaque. Toss with kale salad and serve immediately.
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GRILLED KALE RECIPE BY MILAGROS CRUZ - THE DAILY MEAL
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4/5 (1)Estimated Reading Time 40 secsServings 2Calories 163 per serving
- In a large bowl or dish, make an ice bath, filling bowl with water and ice. In a large pot, bring water to a boil. Once boiling, add whole kale stalks. Boil for 1 minute.
- Remove from boiling water and immediately shock in ice bath. Remove from ice bath and drizzle with olive oil. Add salt and pepper to taste.
- On a high heat grill, add whole kale stalk. Cook until charred, about 3 minutes. Remove from heat and finish with lemon juice.
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