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
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
WARM GRILLED PEACH AND KALE SALAD
Wow your guests with this elegant warm grilled peach and kale salad topped with goat cheese.
Provided by Chef Mo
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 8h30m
Yield 4
Number Of Ingredients 12
Steps:
- Combine red bell pepper, vinegar, onion, oil, honey, ginger, and garlic paste in a jar with a lid. Cover jar, shake, and refrigerate dressing 8 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place peaches and kale on the preheated grill. Toss kale continuously until softened and lightly charred on the edges, about 5 minutes. Cook and turn peaches until grill marks appear, about 3 minutes per side.
- Place cooked kale in a serving bowl and toss with dressing. Top with cooked peaches and goat cheese. Season with salt and pepper. Serve warm.
Nutrition Facts : Calories 223.4 calories, Carbohydrate 20.5 g, Cholesterol 9.2 mg, Fat 14.2 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 4.1 g, Sodium 149.3 mg, Sugar 13.6 g
EASY GARLIC KALE
Kale is supposed to have cancer-fighting properties. I love it, but my husband hates it. Cooking it this way is the only way he'll eat it.
Provided by WHIRLEDPEAS
Categories Side Dish Vegetables Greens
Time 25m
Yield 4
Number Of Ingredients 3
Steps:
- Soak kale leaves in a large bowl of water until dirt and sand begin to fall to the bottom, about 2 minutes. Lift kale from the bowl without drying the leaves and immediately remove and discard stems. Chop the kale leaves into 1-inch pieces.
- Heat olive oil in a large skillet over medium heat; cook and stir garlic until sizzling, about 1 minute. Add kale to the skillet and place a cover over the top.
- Cook, stirring occasionally with tongs, until kale is bright green and slightly tender, 5 to 7 minutes.
Nutrition Facts : Calories 86.9 calories, Carbohydrate 11.4 g, Fat 4.2 g, Fiber 2.3 g, Protein 3.7 g, SaturatedFat 0.6 g, Sodium 48.3 mg
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.
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
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