Don’t skip by this unassuming salad. This is not the first time we’ve grilled kale, and the results are worth repeating. Grilling the kale leaves whole gives them a smoky flavor that’s complimented by just enough maple syrup or honey. Somehow I find this method easier than breaking down the whole bunch of kale raw before cooking it. The kale wilts and get charred smoky edges. I left this plain, and it’s a great side dish with just about anything, but feel free to add cheese, nuts or seeds, dried fruit, or extra veggies.
Carefully grill the kale over high heat, let some of the edges blacken and char. Remember there’s a fine line between the char flavor and tasting burnt, I brushed off any edges that looked like they were more burned then blackened.
Lately I’ve been grating garlic and sometimes onions with a micro-planer for raw salads. The results are perfect in a dish like this, the finely shredded shallot is barely noticeable texture wise and the flavor is mellow. Serve this salad warm or chilled, the leftovers are also great on a sandwich.
Grilled Kale Salad
1 large bunch of kale, washed and dried, leaves whole
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 tablespoon maple syrup or honey
1/2 teaspoon sea salt
Grill kale leaves about a minute per side, on an open grill or grill pan. Brush off any bits that look too charred, remove stems and slice into bite size pieces. Transfer to a bowl, and grate the shallot over the top. Add remaining ingredients and toss with the tongs so everything is evenly distributed.