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This grilled kale is a tasty appetizer or side dish for a summer grilled dinner! The leaves come out crispy with a smoky undertone, ideal for pairing with many types of main dishes. Here’s our no-fail method for how to grill kale of any variety.
Why we love this recipe
Are you a kale fan like we are? Let us introduce you to grilled kale! Just like grilled romaine, throwing leafy greens on the grill is a thing. They come out crispy and charred, with a smoky undertone.
Kale perfect for throwing onto a grill rack while you’re cooking a main dish or other veggies. Eat it as an appetizer or side dish to a grilled meal: it’s almost like roasted kale meets kale chips! We love this idea and often throw on a few leaves when we’re making grilled vegetables.
Tips for grilled kale
Grilled kale is a fun way to start a meal, or a great addition to a mash-up of grilled veggies. Here’s what to know:
- The leaf tips get crispy and the sides get chewy. The ends of this grilled kale are a little like kale chips: charred and crispy! The sides come out a little more chewy.
- The thick part of the stem can be tough, so eat around it! Grilling kale this way, the thick part of the stem comes out tough. If it’s too tough, just eat the kale around it and discard the stem!
- Or, serve it as a salad. To serve it as a salad, you’ll want 2 bunches of kale. Cut out the stems, cook it a few minutes less, then tear off pieces and drizzle with Italian dressing or Caesar.
Ingredients for grilled kale
You only need a handful of ingredients to grill kale! Here’s what you’ll need:
- Tuscan kale (also called Lacinato or dinosaur kale): Tuscan kale is the type of kale we prefer to use! It has flatter leaves, a dark green color, and a sweeter flavor than curly kale. We recommend it here if you can find it.
- Olive oil
- Garlic powder
- Kosher salt
How to grill kale
The key to how to grill kale is indirect heat! We cannot repeat this enough. If your heat is too high, you’ll end up with kale that’s black and burnt to a crisp. Been there, done that! Preheat to medium heat and cook on indirect heat, on an upper rack if you have one. Here are the specifics (or jump to the recipe):
- Preheat a grill to indirect heat, around 350 to 375°F.
- Prep the kale: wash the leaves and pat them dry with a towel. Mix with olive oil, salt and garlic powder.
- Grill on indirect heat or an upper rack for 6 to 9 minutes until bright green and charred in parts.
Variation: try it as a salad
You can also make a salad with grilled kale! If you try this method, here’s what to know:
- Double the recipe for 4. To make a salad with enough greens for 4 servings, use 2 bunches kale.
- Cut out the stems before grilling. It’s easiest to remove the stems before the leaves are on the grill.
- Grill a few minutes less. Use a timing of about 4 to 5 minutes for kale as a salad.
- Tear the leaves into pieces. Use your hands to tear into pieces, once the kale has cooled.
Make it a meal!
Use grilled kale as a starter or a side dish for a grilled meal. Here are some great ways to serve it:
- Portobello burger. This juicy portobello burger is and full of flavor and topped with special sauce.
- Veggie burger. This Veggie Burger works on the grill (just the right texture)!
- Grilled tofu. This Grilled Tofu is full of big flavor.
- Grilled shrimp or salmon. Try our Grilled Shrimp, Blackened Shrimp, Cajun Shrimp, Grilled Scallops, or Grilled Salmon.
Tuscan kale vs curly kale
You should be able to find Tuscan kale at your local grocery store or farmer’s market: this is the variety we like to use for grilled kale! You can also grill curly kale. If you do, the stems are even thicker: so we recommend cutting it off the stem before serving. Here’s a breakdown of the differences:
- Tuscan kale is also called Lacinato kale, dinosaur kale, black kale, or cavolo nero (black cabbage in Italian). It has flat, ruffly leaves that are green black. The flavor is milder and sweeter than curly kale.
- Curly kale has very curly leaves and a more bitter flavor than Tuscan kale. It’s typically a little easier find as well.
More veggies to grill
This kale works well alongside other grilled veggies, especially since you can cook it on an upper rack while you’re exposing the other veggies to direct heat. Here are some we recommend:
- Grilled Asparagus or Grilled Green Beans are quick, easy, and look beautiful, too.
- Grilled Peppers and Grilled Peppers and Onion are easy to grill and have incredible flavor.
- Grilled Avocado is the trick you didn’t know you needed!
- BBQ Grilled Cauliflower or Grilled Broccoli are easy side dishes.
- These Grilled Potatoes, Grilled Carrots or Grilled Sweet Potatoes come out charred!
- Cabbage, Romaine or Bok Choy are other leafy greens that are tasty grilled.
- Make Grilled Corn as a classic summer treat.
Dietary notes
This grilled kale recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.
Frequently asked questions
No, but we recommend removing the tough stems when eating grilled kale.
Definitely! Wash the kale thoroughly to remove dirt and grit, then dry it completely. Excess moisture can cause steaming instead of grilling.
Olive oil, salt, and pepper are a classic combination. You can also add garlic powder, lemon juice, or other spices to taste.
Easy Grilled Kale
This grilled kale is a tasty appetizer or side dish for a summer grilled dinner! The leaves come out crispy with a smoky undertone, ideal for pairing with many types of main dishes. Here’s our no-fail method for how to grill kale of any variety.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Grilled
- Cuisine: Vegetables
- Diet: Vegan
Ingredients
- 1 bunch Tuscan kale (also labeled as Lacinato or dinosaur kale)*
- 1 tablespoon olive oil
- Heaping ⅛ teaspoon kosher salt
- ¼ teaspoon garlic powder
Instructions
- Preheat a grill to medium heat (350-375 degrees)
- Wash the kale leaves, then pat them as dry as possible with a clean dish towel. (If using curly kale or if serving as a salad, cut out and discard the bottom thick part of all stems.) In a large bowl, gently toss the kale leaves with the olive oil, salt, and garlic powder. Mix with your hands until everything is coated evenly.
- Grill over indirect heat, on an upper rack if available, for 6 to 9 minutes until lightly crispy, bright green and charred in parts (or about 4 to 5 minutes for salad).
- Serve as an appetizer or side dish (avoid eating the thicker portions of the stem). If serving as a salad, tear the cooled kale into pieces and top with Italian dressing and croutons, or make a grilled Caesar salad.
Notes
*If you’re making a salad, we suggest doubling the quantities in this recipe to get enough greens for 4 servings. Or use it as is for a 2 serving salad!
