July 28, 2015

Grilling greens: A new way with kale

Published 12:00 am Wednesday, August 8, 2012

By J.M. Hirsch
Associated Press
When I created this recipe, I was aiming for something akin to a sauté. What I got was so much better.
When you sauté kale, it acts like spinach. That is, it wilts, releases a lot of moisture and becomes very tender. Prepared this way, it’s delicious in stir-fries, tossed with pasta or seasoned and used as a bed for roasted or grilled meats.
But on a recent way-too-hot day, the idea of standing at the stove just didn’t appeal. And since I already had the grill going, I figured I could get the same effect if I seasoned the kale, dumped it on a baking sheet and set it over the grill for a few minutes.
Except that the intense heat of the grill never gave the kale a chance to wilt. In just minutes, the greens went from fresh to toasted and lightly crisped. It also happened to be delicious and paired particularly well with the sausages I also was grilling that evening.
And you don’t need to like the seasoning blend I created to use this technique. Flavor the kale however you see fit (some red pepper flakes would be a fine addition). But however you season the kale, watch it carefully. Every grill heats differently, and kale is so delicate it can go from perfect to perfectly burnt rather quickly.
One note about grilling with a baking sheet. The intense heat of the grill is likely to warp inexpensive baking sheets. If you don’t have a heavy duty baking sheet, I suggest using a disposable foil one, which most grocers sell in a variety of sizes.
Garlicky Grilled Kale
Start to finish: 15 minutes
Servings: 4
1 Tbs. garlic powder
1 Tbs. smoked paprika
1/2 Tbs. ground cumin
1/2 Tbs. kosher salt
1/2 tsp. ground black pepper
1 large bunch kale
2 Tbs. olive oil
Heat a grill to medium-high. Line a heavy baking sheet with foil, or use a disposable foil baking sheet. Coat the foil or baking sheet with cooking spray.
In a small bowl, mix together the garlic powder, smoked paprika, cumin, salt and pepper. Set aside.
Trim off and discard the thick stems from the kale. Coarsely chop the kale leaves, aiming for pieces about 2 to 3 inches. Place the chopped kale in a large bowl, then drizzle it with the oil. Use your hands to toss the kale to coat evenly with the oil. Sprinkle half of the seasoning mixture over the kale, then toss again. Sprinkle the remaining seasoning and toss again.
Spread the kale in an even layer on the prepared baking sheet. Place the baking sheet directly on the grill and cook with the grill covered for 7 minutes, or until the kale is crisp and begins to brown. Serve immediately.
Nutrition information per serving (values are rounded to the nearest whole number): 130 calories; 70 calories from fat (54 percent of total calories); 8 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 13 g carbohydrate; 4 g protein; 3 g fiber; 770 mg sodium.

Comments

comments

Crime

Sex offender on most wanted list in custody

BREAKING NEWS

Rowan commissioners appeal ruling on prayer

Local

Diehard fans bask in glory of baseball at Newman Park

Columns

Wayne Hinshaw: When football physicals were a team effort

Education

RCCC: If General Assembly increases fall tuition, college will pay difference

Food

Salsa showdown: Peaches and cinnamon win

Kannapolis

Kannapolis approves bond order for downtown

David Freeze

David Freeze: Lots of time on the water and more new friends

Elections

Garver wants to ease burden on Landis residents, businesses

Crime

Blotter: Man charged with groping jogger in downtown Salisbury

Local

Stokes Ferry reopened after bridge repair

Local

Keep Rowan Clean effort to start Wednesday with talk by Keep Iredell Clean leaders

Crime

Police: Man touching himself in public charged with indecent exposure

Crime

Police respond to domestic incident, charge mother with child abuse

Local

Man, woman injured when motorcycle hits car on Peeler Road

News

County seal may not disappear as part of rebranding

Local

The Life of Riley: When Carl Hubbell was king

News

Hinshaw column: Brownie cameras offer a snapshot of history

Local

Yesterday: the freedom document for slaves of Maxwell Chambers

David Freeze

David Freeze: An incredible day of people, places and ‘trail magic’

Local

Town Crier community events July 27-Aug. 2

Health

Ester Marsh column: How to avoid and treat shin splints

Crime

West End area sees lower crime rates

Business

Study: Rowan’s youth fell behind just after recession began in 2008