Grilled greens are among the simplest yet most guest-praise-worthy, “How did you do that?” dishes that I cook. There is no secret to this. The recipe is basic: add greens to heat, allow to burn, eat. Anyone can handle that. The crunchiness of the leaves and the flaky, fall-apart texture is incredible and, best of all, this dish takes no time to prep, doesn’t leave a mess in the kitchen, and is incredibly nutritious. Any type of kale will do, but I prefer the lacinato variety, also known as dinosaur kale.
- 2 bunches kale
- 1 tablespoon canola oil
- 1/2 cup Chunky Almond Oil (see recipe)
Prepare a grill.
It’s easiest to grill the kale with the stems on, but you can remove them by holding the base where the leaf meets the stem between two fingers and pulling down on the leaf to separate. Toss the leaves with the canola oil and salt to taste. Spread the leaves over the hottest part of the grill until they begin to burn and the edges turn black, about 4 minutes. Using tongs, turn the leaves on the grill and cook for another 2 minutes.
Remove the kale to a serving platter and drizzle the almond oil over it. Serve immediately.
Serves 4 as a side dish
- Anchovies and Peppers
- Avocado-Dill Soup with Smoked Trout
- Butternut Soup with Dungeness Crab
- Garlic-Yogurt Mashed Potatoes
- Grilled Greens
- Halibut with Ginger-Raisin Crust
- Mixed Seafood Salad
- Orange and Fennel Salad with Anchovy Vinaigrette
- Poached Mackerel Roll with Spiced Mayonnaise
- Raw Kale Salad
- Roast Pepper Gazpacho with Smoked Mussels
- Sardines with Currants and Roasted Pine Nuts
- Sautéed Greens with Orange, Anchovy, and Red Onion
- Smoked Sardines with Heirloom Tomatoes and Herbs
- Steamed Clams and Basil Pesto
- Txalaparta Bread Dip
- Wild Striped Bass with Cilantro-Onion Salad and Yogurt-Avocado Purée