Nathalie Curabba

Health-Supportive Chef

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Created by Ana Gavassa. Edible Rainbow Project ©2017

 

Grilled Lemony Kale

Makes as much as you make

You’ll need:

1-2 bunches of kale (depending on how much you want to end up with)

3 T extra virgin olive oil

2 T fresh squeezed lemon juice

1 healthy pinch of sea salt or my new staple Himalayan pink salt

Freshly ground black pepper, optional

1 t lemon zest (from an organic lemon), for garnish

To make:

  1. Turn the grill on and keep setting to low.

  2. Wash and dry the kale leaving the leaves and stems intact. Then drizzle with olive oil and turn to coat the leaves.  You don’t want to use too much oil or the leaves will simply get limp.

  3. Add lemon juice, salt and pepper if using.

  4. Arrange the leaves to line up next to each other on the grill.  After about 2-3 minutes, turn leaves over.  You may need to do this a couple of times until you reach your desired level of crunchy to wilted ratio.

  5. When done (5-6 minutes, really), remove and place in a bowl.  Garnish with lemon zest.                                                      Enjoy, enjoy, enjoy all summer long!