Grilled Kale

To grill the kale, Burdett blanches and shocks whole kale, stems and all

Justin Burdett, chef-owner of Local Provisions in the heart of downtown Asheville, N.C., grills whole kale for a hearty, winter vegetable option.

To grill the kale, Burdett blanches and shocks whole kale — stems and all. The result is hearty kale stalks with a slight char flavor, which is brightened by the acidity from the lemon juice.

If you love kale then you should also try making smoothies — trust us, this is a smoothie recipe you’ll love.

Ingredients

• 5 kale stalks
• 2 Tablespoons olive oil
• Salt, to taste
• Pepper, to taste
• Juice from one lemon

Love Kale Chips? Try Grilled Kale

If you are a fan of roasted kale leaves in the winter, it’s time to try the summertime version: grilled kale! Crisp, addictively smoky and a cinch to make, this just might become your new warm weather staple.

A recipe from chef Seamus Mullen’s Hero Food introduced me to the technique, which couldn’t be simpler. Toss clean, dry kale leaves with a little oil and seasoning, then place on the grill for a couple minutes to crisp up. Turn, crisp the other side and you’re done. The grilled leaves are browned and crunchy in some spots, chewy and tender in others. The stalks — which don’t have to be removed, perhaps this method’s biggest selling point — soften up and become pleasantly crunchy.

You are limited by the capacity of your grill or grill pan, but each batch takes just a few minutes, so the cooking is quick. Mullen’s recipe adds balsamic vinegar, lemon juice and garlic to the pre-grill oiling, but I’m happy enough with just a little lime juice, sea salt and pepper.

Love Kale Chips? Try Grilled Kale

If you are a fan of roasted kale leaves in the winter, it’s time to try the summertime version: grilled kale! Crisp, addictively smoky and a cinch to make, this just might become your new warm weather staple.

A recipe from chef Seamus Mullen’s Hero Food introduced me to the technique, which couldn’t be simpler. Toss clean, dry kale leaves with a little oil and seasoning, then place on the grill for a couple minutes to crisp up. Turn, crisp the other side and you’re done. The grilled leaves are browned and crunchy in some spots, chewy and tender in others. The stalks — which don’t have to be removed, perhaps this method’s biggest selling point — soften up and become pleasantly crunchy.

You are limited by the capacity of your grill or grill pan, but each batch takes just a few minutes, so the cooking is quick. Mullen’s recipe adds balsamic vinegar, lemon juice and garlic to the pre-grill oiling, but I’m happy enough with just a little lime juice, sea salt and pepper.

Love Kale Chips? Try Grilled Kale

If you are a fan of roasted kale leaves in the winter, it’s time to try the summertime version: grilled kale! Crisp, addictively smoky and a cinch to make, this just might become your new warm weather staple.

A recipe from chef Seamus Mullen’s Hero Food introduced me to the technique, which couldn’t be simpler. Toss clean, dry kale leaves with a little oil and seasoning, then place on the grill for a couple minutes to crisp up. Turn, crisp the other side and you’re done. The grilled leaves are browned and crunchy in some spots, chewy and tender in others. The stalks — which don’t have to be removed, perhaps this method’s biggest selling point — soften up and become pleasantly crunchy.

You are limited by the capacity of your grill or grill pan, but each batch takes just a few minutes, so the cooking is quick. Mullen’s recipe adds balsamic vinegar, lemon juice and garlic to the pre-grill oiling, but I’m happy enough with just a little lime juice, sea salt and pepper.

Love Kale Chips? Try Grilled Kale

If you are a fan of roasted kale leaves in the winter, it’s time to try the summertime version: grilled kale! Crisp, addictively smoky and a cinch to make, this just might become your new warm weather staple.

A recipe from chef Seamus Mullen’s Hero Food introduced me to the technique, which couldn’t be simpler. Toss clean, dry kale leaves with a little oil and seasoning, then place on the grill for a couple minutes to crisp up. Turn, crisp the other side and you’re done. The grilled leaves are browned and crunchy in some spots, chewy and tender in others. The stalks — which don’t have to be removed, perhaps this method’s biggest selling point — soften up and become pleasantly crunchy.

You are limited by the capacity of your grill or grill pan, but each batch takes just a few minutes, so the cooking is quick. Mullen’s recipe adds balsamic vinegar, lemon juice and garlic to the pre-grill oiling, but I’m happy enough with just a little lime juice, sea salt and pepper.

Love Kale Chips? Try Grilled Kale

If you are a fan of roasted kale leaves in the winter, it’s time to try the summertime version: grilled kale! Crisp, addictively smoky and a cinch to make, this just might become your new warm weather staple.

A recipe from chef Seamus Mullen’s Hero Food introduced me to the technique, which couldn’t be simpler. Toss clean, dry kale leaves with a little oil and seasoning, then place on the grill for a couple minutes to crisp up. Turn, crisp the other side and you’re done. The grilled leaves are browned and crunchy in some spots, chewy and tender in others. The stalks — which don’t have to be removed, perhaps this method’s biggest selling point — soften up and become pleasantly crunchy.

You are limited by the capacity of your grill or grill pan, but each batch takes just a few minutes, so the cooking is quick. Mullen’s recipe adds balsamic vinegar, lemon juice and garlic to the pre-grill oiling, but I’m happy enough with just a little lime juice, sea salt and pepper.

Love Kale Chips? Try Grilled Kale

If you are a fan of roasted kale leaves in the winter, it’s time to try the summertime version: grilled kale! Crisp, addictively smoky and a cinch to make, this just might become your new warm weather staple.

A recipe from chef Seamus Mullen’s Hero Food introduced me to the technique, which couldn’t be simpler. Toss clean, dry kale leaves with a little oil and seasoning, then place on the grill for a couple minutes to crisp up. Turn, crisp the other side and you’re done. The grilled leaves are browned and crunchy in some spots, chewy and tender in others. The stalks — which don’t have to be removed, perhaps this method’s biggest selling point — soften up and become pleasantly crunchy.

You are limited by the capacity of your grill or grill pan, but each batch takes just a few minutes, so the cooking is quick. Mullen’s recipe adds balsamic vinegar, lemon juice and garlic to the pre-grill oiling, but I’m happy enough with just a little lime juice, sea salt and pepper.

Love Kale Chips? Try Grilled Kale

If you are a fan of roasted kale leaves in the winter, it’s time to try the summertime version: grilled kale! Crisp, addictively smoky and a cinch to make, this just might become your new warm weather staple.

A recipe from chef Seamus Mullen’s Hero Food introduced me to the technique, which couldn’t be simpler. Toss clean, dry kale leaves with a little oil and seasoning, then place on the grill for a couple minutes to crisp up. Turn, crisp the other side and you’re done. The grilled leaves are browned and crunchy in some spots, chewy and tender in others. The stalks — which don’t have to be removed, perhaps this method’s biggest selling point — soften up and become pleasantly crunchy.

You are limited by the capacity of your grill or grill pan, but each batch takes just a few minutes, so the cooking is quick. Mullen’s recipe adds balsamic vinegar, lemon juice and garlic to the pre-grill oiling, but I’m happy enough with just a little lime juice, sea salt and pepper.

Love Kale Chips? Try Grilled Kale

If you are a fan of roasted kale leaves in the winter, it’s time to try the summertime version: grilled kale! Crisp, addictively smoky and a cinch to make, this just might become your new warm weather staple.

A recipe from chef Seamus Mullen’s Hero Food introduced me to the technique, which couldn’t be simpler. Toss clean, dry kale leaves with a little oil and seasoning, then place on the grill for a couple minutes to crisp up. Turn, crisp the other side and you’re done. The grilled leaves are browned and crunchy in some spots, chewy and tender in others. The stalks — which don’t have to be removed, perhaps this method’s biggest selling point — soften up and become pleasantly crunchy.

You are limited by the capacity of your grill or grill pan, but each batch takes just a few minutes, so the cooking is quick. Mullen’s recipe adds balsamic vinegar, lemon juice and garlic to the pre-grill oiling, but I’m happy enough with just a little lime juice, sea salt and pepper.

Love Kale Chips? Try Grilled Kale

If you are a fan of roasted kale leaves in the winter, it’s time to try the summertime version: grilled kale! Crisp, addictively smoky and a cinch to make, this just might become your new warm weather staple.

A recipe from chef Seamus Mullen’s Hero Food introduced me to the technique, which couldn’t be simpler. Toss clean, dry kale leaves with a little oil and seasoning, then place on the grill for a couple minutes to crisp up. Turn, crisp the other side and you’re done. The grilled leaves are browned and crunchy in some spots, chewy and tender in others. The stalks — which don’t have to be removed, perhaps this method’s biggest selling point — soften up and become pleasantly crunchy.

You are limited by the capacity of your grill or grill pan, but each batch takes just a few minutes, so the cooking is quick. Mullen’s recipe adds balsamic vinegar, lemon juice and garlic to the pre-grill oiling, but I’m happy enough with just a little lime juice, sea salt and pepper.

Love Kale Chips? Try Grilled Kale

If you are a fan of roasted kale leaves in the winter, it’s time to try the summertime version: grilled kale! Crisp, addictively smoky and a cinch to make, this just might become your new warm weather staple.

A recipe from chef Seamus Mullen’s Hero Food introduced me to the technique, which couldn’t be simpler. Toss clean, dry kale leaves with a little oil and seasoning, then place on the grill for a couple minutes to crisp up. Turn, crisp the other side and you’re done. The grilled leaves are browned and crunchy in some spots, chewy and tender in others. The stalks — which don’t have to be removed, perhaps this method’s biggest selling point — soften up and become pleasantly crunchy.

You are limited by the capacity of your grill or grill pan, but each batch takes just a few minutes, so the cooking is quick. Mullen’s recipe adds balsamic vinegar, lemon juice and garlic to the pre-grill oiling, but I’m happy enough with just a little lime juice, sea salt and pepper.

Watch the video: Grilled Kale (May 2022).