The calendar, and some days, the weather, tell me that summer is fading. My kitchen reflects the teeter totter of seasons, with some days bringing soup and some days bringing salad, as I work to balance the lingering warmth with oncoming coolness. This time of year I always find it most difficult to part with our grilled meals, and really, I’m not sure we should. The crispy, smoky qualities of grilled food nestle quite cozily under autumn’s wing. Grilling fall vegetables helps keep things harmonious with the season; one worth trying right away is grilled kale. Similar to kale chips, but with a smoky edge, grilled kale makes a delicious side dish or salad base. Try topping it with a drizzle of apple cider vinegar, crumbled bacon, caramelized onions, sliced apples, niblets of feta, or dried cranberries.
1 bunch kale, washed and dried, tough stems removed
Maldon or other coarse salt
1 clove minced garlic
¼ cup olive oil
Spices, as desired (try crushed red pepper flakes, cumin, or curry powder)
Optional add-ins (crumbled bacon, feta, dried cranberries or raisins, sliced apples, or caramelized onions)
Heat a grill to medium high heat. While the grill is heating, mix together olive oil, any optional spices, and garlic. Brush each kale leaf generously, flipping to coat both sides. Sprinkle the kale with salt and pepper, to taste. Using tongs, place each kale leaf on the grill, cover, and cook until crispy, about two minutes. Open the grill, flip kale leaves carefully, cover the grill once more, and cook for another minute. Use tongs to remove from heat. Serve as is, top with garnishes, or tear into large strips to use for salad.