Thursday, June 21, 2012

Grilled Kale

Combine higher than average temps with a 1100 square foot 1950's remodel (i.e. no AC) and grilling seems the only sane way to prepare dinner. Thoroughly wilted by the humid heat, I couldn't bring myself to fire up the range. So after the lamb burgers came off the coals, a heap of kale replaced them, charring slightly and infusing with that classic summertime flavor only the grill can bestow. Coarsely chopped and tossed with apple cider vinegar, sea salt and toasted sunflower seeds, the Solstice was celebrated with good food and drink, sans heat strokes and sweat bands.

Coals still hot? Try my favorite dark chocolate layer cake with grilled peaches.

Grilled Kale:
*1 bunch fresh organic kale
*olive oil for drizzling
*2 teaspoons apple cider vinegar or favorite vinegar of your choosing (can substitute with tamari)
*2 Tablespoons toasted sunflower seeds, pine nuts, crushed almonds or pumpkin seeds
*sea salt
*black pepper

Submerge kale in a bowl of cold water. Remove from bowl without shaking off excess water. Place entire bunch of wet kale on grill rack (making sure coals are not too hot), turning once halfway through grilling. Once wilted and slightly charred, remove from grill and transfer to work surface.
Coarsely chop kale and discard stems. Place in a medium mixing bowl. Toss with remaining ingredients and serve.

*Can be used as a flavorful filling for burritos, used to top homemade pizza, or stuffed into your next quesadilla.

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