A recipe from chef Seamus Mullen's Hero Food introduced me to the technique, which couldn't be simpler. Toss clean, dry kale leaves with a little oil and seasoning, then place on the grill for a couple minutes to crisp up. Turn, crisp the other side and you're done. The grilled leaves are browned and crunchy in some spots, chewy and tender in others. The stalks — which don't have to be removed, perhaps this method's biggest selling point — soften up and become pleasantly crunchy.
You are limited by the capacity of your grill or grill pan, but each batch takes just a few minutes, so the cooking is quick. Mullen's recipe adds balsamic vinegar, lemon juice and garlic to the pre-grill oiling, but I'm happy enough with just a little lime juice, sea salt and pepper.
Get the recipe: Crispy Tuscan Kale on the Grill at Rachael Ray
Have you ever tried cooking greens like kale on the grill?
(Image: Anjali Prasertong)