If you are a fan of roasted kale leaves
in the winter, it's time to try the summertime version: grilled kale! Crisp, addictively smoky and a cinch to make, this just might become your new warm weather staple.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?
Related: Kale of All Kinds: Curly, Dino & Russian
(Image: Anjali Prasertong)