Grilled Kale

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

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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. He then coats the kale lightly with olive oil, salt, and pepper before charring it on the grill. Once charred, he removes the kale from the grill and finishes it with lemon juice. 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.

 

2
Servings
133
Calories Per Serving
Deliver Ingredients

Ingredients

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

Directions

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. 

Serve immediately. 

 

Nutritional Facts

Total Fat
15g
21%
Saturated Fat
13g
54%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.