Friday, June 24, 2011

Wow-Kale can taste good

Kale-the next miracle veggie?  Whole Foods ranks it high on their list of best foods.  But most often kale is used as a decoration in the salad bar.  Kale can be grilled, roasted, boiled, sauteed, blended into soups, chopped raw into a salad...

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)
Olive oil

Garlic Salt
Seasoned Olive Oil


  1. Heat grill
  2. Wash kale and dry
  3. 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 
  4. Add salt/garlic salt onto the kale
  5. Place kale on grill over a high heat 
  6. Monitor the kale and minimize olive oil flare ups - turn often using tongs like OXO Good Grips 16-Inch Locking Tongs
  7. Once the OUTER kale leaves start to wilt/brown/crispy and the overall body shrivels up, remove from the grill
  8. 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 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.

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