Easy Grilled Kale
This grilled kale is a tasty appetizer or side dish for a summer grilled dinner! The leaves come out crispy with a smoky undertone, ideal for pairing with many types of main dishes. Here’s our no-fail method for how to grill kale of any variety.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Yield
- 4
Ingredients 4
- 1 bunch Tuscan kale (also labeled as Lacinato or dinosaur kale)*
- 1 tablespoon olive oil
- Heaping ⅛ teaspoon kosher salt
- ¼ teaspoon garlic powder
Method 4
- 01
Preheat a grill to medium heat (350-375 degrees)
- 02
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.
- 03
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).
- 04
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 .
Provenance
- recipe-clones/acouplecooks-data
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