Since it has been so warm the last several days, I thought a recipe for greens that keeps the heat out of the kitchen would be a welcome addition.
Grilled Kale and Swiss Chard
3 handfuls of greens per person
aluminum foil
salt and pepper
olive oil
fresh lemon
Wash the greens and chop or tear into large bite size pieces. Lay out two pieces of aluminum foil perpendicular to each other to form a cross.
Pile the greens in the center and sprinkle with salt, pepper and olive oil. Tighten up the aluminum foil to form an air tight pouch by gathering first the inner sheet then the outer sheet. When you are ready to grill, throw your pouch on and close the lid. Grill for about 12 minutes. Remove to a plate, and carefully unwrap package. Drizzle the lemon juice on top and toss. Plate and serve.
Grilled Kale and Swiss Chard
3 handfuls of greens per person
aluminum foil
salt and pepper
olive oil
fresh lemon
Wash the greens and chop or tear into large bite size pieces. Lay out two pieces of aluminum foil perpendicular to each other to form a cross.
Pile the greens in the center and sprinkle with salt, pepper and olive oil. Tighten up the aluminum foil to form an air tight pouch by gathering first the inner sheet then the outer sheet. When you are ready to grill, throw your pouch on and close the lid. Grill for about 12 minutes. Remove to a plate, and carefully unwrap package. Drizzle the lemon juice on top and toss. Plate and serve.
You can also grill the uncut (so they don't fall through the grates) leaves directly on the grill, drizzled with olive oil, salt, and pepper for a kale/chard chip result. I personally like it when the greens become a bit charred.
Happy eating,
Kara
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