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Crispy Grill-Roasted Kale

This crispy grill-roasted kale is the coolest, most interesting fun vegetable trick I’ve discovered all summer. Vitamin-rich kale becomes a crispy surprise nibble with just a rub of olive oil, a sprinkle of salt and pepper, and a quick roast on the grill.

Crispy Grill-Roasted Kale

Grill-roasted kale is a fun appetizer at to barbecue potlucks. The only prep is wash, then lightly coat the kale leaves with olive oil, and season with salt and pepper. Grab a 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 crispy kale leaf right off the grill. People are blown away with grill-roasted kale’s 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 roasted 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, leave the ribs intact, so the leaves keep their long shape. Lacinato kale ribs are tender enough to eat. If your Lacinato leaves are large, just eat around the ribs that might not 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
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

This is a clever way to serve kale, as an appetizer. People are always surprised how delicious it is. Be generous with the oil. One bunch of kale serves about 4 people.

Course: Appetizer
Cuisine: Vegan, Vegetarian
Servings: 4 servings.
Author: Letty Flatt | Letty's kitchen
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
  1. Preheat a grill to medium flame or the oven to 375° 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.
  2. 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.
  3. Alternatively arrange the kale on baking sheets in a single layer and sprinkle with salt and pepper.
  4. 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.
Recipe Notes
Monitor the roasting kale closely; it can quickly turn from perfectly crispy to over-toasted.

Here are a couple of old photos of oven-roasted kale.

Crispy Oven-Roasted Kale

Lacinato kale ready for the oven

Crispy oven-Roasted Kale

Roasted Lacinato Kale

5 comments

  • 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. Reply · 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. Reply · 13 January, 2011

  • […] used the curly-leafed kale for this batch of chips. My friend, chef Letty Flatt,  has a recipe for Crispy Roasted Kale using Tuscan kale, with flatter leaves. Either way, they are pretty simple to […] Reply · 5 January, 2014

  • […] might also want to try this recipe for Crispy Grill-Roasted Lacinato Kale. Also from the pressure cooker—my kale […] Reply · 20 July, 2016

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