Cooked properly kale can be a great side dish, cold snack or even a wrap for a turkey & cheese sandwich. Today's recipe is inspired by the great southern Cal weather, cool evening beach breeze and awesome smell of grilled steaks. I enjoyed the Kale with the ribeye steaks last night however the Kale was even better cold the next day as a snack. After sitting overnight in the fridge, the usually rough center stem was softer and had a great smokey flavor.
Overall cook and prep time - 3 minutes (assuming you have a hot grill)
1 bunch of Kale from the supermarket (About $1-1.50)
Seasoned Olive Oil
- Heat grill
- Wash kale and dry
- Place kale in a round bowl and drizzle with olive oil...I cover half the olive oil opening as I pour the oil onto whatever I'm drizzling
- Add salt/garlic salt onto the kale
- Place kale on grill over a high heat
- Monitor the kale and minimize olive oil flare ups - turn often using tongs like OXO Good Grips 16-Inch Locking Tongs
- Once the OUTER kale leaves start to wilt/brown/crispy and the overall body shrivels up, remove from the grill
- I usually slice the kale in half and serve the upper half stem and leaves. The lower half I cut the leaves off and do not serve the lower stem...it is too tough.
I just realized my chicken with prosciutto, basil and cheese pictures did not post. I will add those to the previous post.