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Grilled Kale

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

 

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
Servings2
Calories Per Serving163
Total Fat14g22%
Sugar2gN/A
Saturated2g10%
Protein3g7%
Carbs9g3%
Vitamin A350µg39%
Vitamin B60.2mg10.7%
Vitamin C99mg100%
Vitamin E3mg15%
Vitamin K502µg100%
Calcium114mg11%
Fiber3g14%
Folate (food)102µgN/A
Folate equivalent (total)102µg25%
Iron1mg7%
Magnesium36mg9%
Monounsaturated10gN/A
Niacin (B3)0.7mg3.7%
Phosphorus70mg10%
Polyunsaturated2gN/A
Potassium388mg11%
Sodium262mg11%
Zinc0.4mg2.8%