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Lilly’s Table

 
 
Yogurt Basil Aioli
Grilled Sweet Potato Fries
© Lillys-Table.com Photo of Grilled Kale Chips
 

Tags: Dairy Free Vegan Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Grilled Kale Chips

from Zucchini Quinoa Burgers with Grilled Sweet Potato Fries & Kale Chips, the Week of August 5, 2012.
View the previous or next recipe for this meal.

Quickly seared on a hot grill this is a quick, nutrient dense side dish or appetizer that young children through adults love. For this type of Kale Chip I prefer the lacinto or dino kale variety because they stay intact nicely on the grill. However, the curlier kale will do fine too.

Ingredients

  • 1 bunch kale, washed and dried
  • 1 tablespoon olive oil
  • ½ teaspoon salt

Serving Size: 2 People

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Preparation Instructions

Heat your grill on medium high heat until the grill is piping hot.

Wash and pat the kale dry. Pour the olive oil into a small plate, rub the leaves on the plate and on to each other. Each leaf will receive a little massage until they are glistening lightly.

Sprinkle with the salt.

Reduce the heat of the grill to as low as it goes, if possible. If using coals, just find a cooler spot on the grill.

Lay each leaf out on the grill. Sear lightly for about 1-3 minutes depending on the thickness of your kale and the true temperature of the grill. Flip the kale over and sear on the other side.

Serve them while hot. Often we have a little discard bowl on the table where you can chew on the leaves and discard the stems when you hit the parts that are a bit too chewy.