This grilled kale is a tasty appetizer or side dish for a summer grilled dinner! The Tuscan kale leaves come out crispy with a smoky undertone.
- 1 bunch Tuscan kale (also labeled as Lacinato or dinosaur kale)*
- 1 tablespoon olive oil
- Heaping 1/8 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 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.
*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!
- Category: Side Dish
- Method: Grilled
- Cuisine: Vegetables
Keywords: Grilled kale, How to grill kale