Description
Whole kale leaves tossed in a simple olive oil and balsamic vinaigrette, then grilled for a few minutes until crispy at the edges.
Ingredients
Scale
- 1/4 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 bunch kale, stems left on
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
Instructions
- Dress the kale: Whisk the olive oil and vinegar in a large bowl. Add the kale, and toss until coated - I hold the bunch by the stems and use it like a whisk, then comb through the leaves with my fingers. Sprinkle evenly with the salt and pepper.
- Prepare the grill: Preheat the grill on high for 15 minutes, turn the heat down to medium, and brush the grate clean.
- Grill the first side: Lay the kale leaves on the grill in a single layer over direct medium heat. Grill with the lid closed until the edges start to brown, about 2 minutes.
- Grill the second side: Flip, and grill until the leaves turn dark olive and crispy, 1 to 2 minutes more. Take each leaf off as soon as it turns olive, or it will burn. Serve.
Notes
Equipment: A grill (I use a Weber Summit).
Don't crowd the grill. You may need to grill in batches - each batch takes about 4 minutes.
Watch closely - the leaves go from olive (done) to black (burnt) in a blink.
For more, try my Kale Chips or Kale Chips with Chinese Flavors.
Adapted from Seamus Mullen's Hero Food.
- Prep Time: 5 minutes
- Cook Time: 4 minutes