Crispy Tuscan Kale on the Grill
Chef Seamus Mullen shares this delicious and healthy recipe with us from his new book, Hero Foods. Be sure to catch Seamus in our section about cooking with healthy and anti-inflammatory foods!
This dish was featured in Food and Wine magazine and became an instant hit – I had people writing me on Facebook from every corner of the world telling me how much they loved grilling kale! Who knew? They are pretty damn tasty, and they’re quite easy to make. In addition to making a great snack, if you break them into large pieces and toss them in a salad, they aren’t half bad, either. – Seamus Mullen
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt and pepper to taste
- 1 cup olive oil
- 2 cloves garlic finely minced
- 2 tablespoon balsamic vinegar
- zest and juice of 1 lemon
- 2 bunches tuscan kale washed and spun dry
- Carbohydrate 6.37554001098727 g
- Cholesterol 0 mg
- Fat 54.0180000688064 g
- Fiber 0.636000022888184 g
- Protein 0.245820000316134 g
- Saturated Fat 7.45866000950078 g
- Serving Size 1 1 Recipe (102g)
- Sodium 82.4345729328818 mg
- Sugar 5.73953998809909 g
- Trans Fat 1.47198000186327 g
- Calories 508 calories
Pre-heat the grill. In a large mixing bowl, combine the olive oil, garlic, vinegar, zest and juice of lemon and kale. Season with salt and pepper and gently toss until the kale is evenly coated. Carefully lay the kale side-by-side in a single layer on top of the grill and grill until crispy, about 2 minutes. Turn over and grill on the other side for another 1-2 minutes. Pile the kale in a big stack on a large plate or cutting board and serve immediately.
