Description
Grilled Kale. If you like roasted kale chips, you’ll love it grilled!
Ingredients
Scale
For the kale
- 1 large bunch laticino kale
- avocado oil, or oil of choice
- coarse salt
- freshly ground black pepper
for the dressing
- 1/3 cup raspberries
- 1/4 cup good-quality, smoky-flavored barbecue sauce
- 1 tablespoon plain greek yogurt (omit to make vegan)
- 1 tablespoon water
Instructions
- First, place all of the ingredients for the dressing in a blender and blend until smooth. Set aside. Note: The amount of dressing this makes will be more than you need for one bunch of kale. You can reduce the recipe to make less, but I love having extra dressing to use on future salads! It will keep in the fridge for 3-5 days.
- Preheat your grill to medium. After you have washed and dried your kale leaves, brush them lightly with oil and then sprinkle with salt and pepper. Place on direct heat, making sure the leaves are as flat against the grill as possible. If they curl under each other they won’t get as crisp. Grill for 2-3 minutes, and then carefully flip the leaves and grill for another 1-2 minutes.
- Carefully remove the tough stems with a knife. Cut or tear your kale leaves into large pieces and divide among plates. Top with dressing. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 large salad
- Calories: 298
- Sugar: 20g
- Sodium: 260mg
- Fat: 14g
- Carbohydrates: 36g
- Protein: 6g