Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
Grilled Sausage & Kale Pizza
© 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 Grilled Sausage & Kale Pizza with Fire & Ice Cherry Tomatoes, the Week of July 27, 2014.
View the 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

Share

 

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.