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Grilled kale

Easy Grilled Kale

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Diet: Vegan


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


  1. Preheat a grill to medium heat (350-375 degrees)
  2. 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.
  3. 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).
  4. 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