Wednesday, June 12, 2013

Grilled Kale

This is how I often serve our kale. Take off the ribs and tear the leaves into smaller pieces. Then, place the kale in the middle of a large piece of foil, drizzle on olive oil and add salt and pepper.
Seal the packet by rolling the edges of the foil. Place it on a hot grill for a few minutes on each side.
The kale will wilt and even char a bit. This past week I used it as a base for our grilled salmon.

Very quick and easy way to eat up all those greens. You can substitute any dark leafy green. Try your chard, arugula, or tat soi this week.
Happy eating,
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