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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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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

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