This crispy grill-roasted kale is the coolest, most interesting funย vegetable trick Iโve discovered all summer. Vitamin-rich kale becomesย a crispy surprise nibbleย with just a rub of olive oil, a sprinkle of salt and pepper, and aย quickย roast on the grill.
Grill-roasted kale is a fun appetizer at to barbecueย potlucks. The only prep is wash, then lightly coat the kale leaves with olive oil, andย season with salt and pepper. Grab aย beer or margarita and hang out at the grill, turning the leaves over after a minute, as they become crisp. When someone wanders over, offer conversation along with a crispyย kale leaf right off the grill. People are blown awayย with grill-roasted kale’sย texture and flavor. Even a professed kale-hater can’t believe what they are tasting.
It doesn’t matter if the kale is curly, red Russian or Lacinato, they all can be roastedย directly on a hot grill.
With curly kale, you want to remove the stems and large inner ribs. If you are roasting the flatter Lacinato, aka Tuscan kale, leaveย the ribs intact, so the leaves keep their long shape.ย Lacinato kaleย ribs areย tender enough to eat. If yourย Lacinato leaves are large,ย just eat around the ribs that might notย get tender in the roasting.
Curly or flat, you’re going to go love crispy grill-roasted kale!
Note: If it’s not grilling season–toast your kale in the oven, just until it’s crispy.
Make it a fabulous week–get outside and grill something delicious!
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Crispy Grill-Roasted Kale
Ingredients
- 1 bunch kale , stems removed (remove inner ribs from curly kale)
- About 3 tablespoons extra virgin olive oil
- sea salt, or garlic or onion salt
- Freshly ground black pepper
Instructions
- Preheat a grill to medium flame or the oven to 375ยฐ degrees. Wash the kale and dry it thoroughly. Toss it in a bowl with the olive oil, gently rubbing the leaves so they are lightly coated with oil on both sides.
- Arrange as many leaves as you can on the grill. Sprinkle with salt and pepper. Using tongs, turn the leaves over as needed until you see golden brown spots. Remove the from the grill as they become slightly crisp--done.
- Alternatively arrange the kale on baking sheets in a single layer and sprinkle with salt and pepper.
- Roast in the oven 10 to 15 minutes, turning over the leaves after about 6 minutes. When the kale is crisp, it is ready. Season with more salt and pepper if you wish.
Notes
Here are a couple of old photos of oven-roasted kale.
YUM. I only learned about this delicacy in the last year or so and am so glad I did. I love kale every way but everyone seems to like it this way. · 12 October, 2010
I remembered you posted this recipe and my daughter and I bought some Kale today to make this. I always love making this and need to just copy it into my recipe files:) Thank you for sharing. · 13 January, 2011
Thanks Jane–nice to hear from you! · 14 January, 2011