Grilled Lacinato Kale

Grilled Lacinato Kale: A Culinary Love Story

For years, the mere mention of vegetables sent a chill down my spine. I’m not exaggerating; vegetables and I were locked in a silent, yet fierce, battle. My culinary world revolved around pasta, pizza, and anything that could be liberally coated in cheese. The thought of eating anything green, leafy, and remotely healthy was anathema to my palate. My husband, bless his patient heart, tried everything to introduce me to the joys of fresh produce. He’d sneak spinach into my lasagna, disguise broccoli in creamy sauces, even attempt to make kale chips (which, let's be honest, always ended up burnt and sad).

Then came the grilled lacinato kale. This wasn't some elaborate, time-consuming recipe; it was simplicity itself, a testament to the fact that sometimes, the best dishes are the ones that let the ingredients shine. The initial char on the kale created a smoky, satisfying aroma that instantly piqued my interest. The slight bitterness of the kale gave way to a wonderful crispness after grilling. It was a far cry from the limp, overcooked greens I'd endured in the past.

It wasn't just the taste that converted me, it was the experience. The act of grilling itself was meditative; the sizzle of the kale, the scent of woodsmoke, the quiet intensity of focusing on the cooking process. It was an unexpectedly mindful culinary adventure, a far cry from the stress and frustration of my previous attempts at “healthy eating.” And the charred, smoky flavor was an intriguing counterpoint to the kale’s inherent earthiness, creating a depth of flavor I hadn’t anticipated.

This recipe is more than just a method for cooking kale; it's a story of culinary transformation, a testament to the power of simple ingredients, and a symbol of my evolving relationship with food. It's a reminder that even the most reluctant vegetable-averse individuals can be won over by the right dish, prepared with care and attention. The beauty of this recipe lies not just in the taste, but in the journey it represents—a journey from vegetable-aversion to vegetable-appreciation.

Beyond the Kale: This recipe is incredibly versatile. You can experiment with different types of oil, add a squeeze of lemon juice for extra brightness, or toss in some other grilled vegetables for a complete and hearty meal. My personal favorite is to drizzle a high-quality almond oil over the cooked kale. The nutty, fragrant notes complement the smoky flavor perfectly. Don't be afraid to get creative and make this dish your own.

This grilled lacinato kale recipe has become a staple in my kitchen, a reminder that simple dishes can hold profound meaning and transform even the most stubborn eating habits. It’s a dish I’ll continue to savor, not only for its deliciousness but also for the story it tells – a story of overcoming culinary challenges, embracing new tastes, and finding unexpected joy in the simplest of meals. Give it a try, and you might just discover your own culinary revelation!

Step-by-step

• Strip away and discard the stems of the kale.
• Tear the leaves into large bite-size pieces and toss them with the olive oil and a good pinch of salt.
• Cook the leaves briefly over a medium fire seasoned with chunks of maple or oak. They will begin to burn and sizzle almost immediately. This is a good thing. Resist the temptation to turn them; the burn is good; the burn is your friend.
• After 4 to 5 minutes, turn them once to give a slight char to the wilted leaves that have been on top.
• Cook for another minute or two, and then remove them from the grill.
• Serve immediately.