crispy tusacn kale on the grill

prep time:  tbd
cook time:  4 minutes
servings:  1

1 cup olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, finely minced
zest and juice of 1 lemon
2 bunches tuscan kale with stems - washed and spun dry

1.  preheat the grill to high or build a small fire in a charcoal grill.  in a large mixing bowl, combine the olive oil, vinegar, garlic and lemon zest and juice; mix well.  add the kale leaves.  season with slat and pepper and gently toss until kale is evenly coated.

2.  when the grill is hot, carefully lay the kale leaves, as many as will fit, side-by-side in a single layer on the grill.  in about 2 minutes, the leaves will crisp.  turn them and grill  on the other side for another 1 - 2 minutes.  repeat with the rest of the leaves.

- goop, may 2012

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