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.
Anjali is a former private chef who is currently pursuing a graduate degree in nutrition, with plans to become a registered dietitian. She lives in Los Angeles. You can read more of her health-focused writing at Eat Your Greens.
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