If you love kale and haven’t tried it grilled, get ready to have your taste buds blown. Imagine kale chips meeting sauteed kale – slightly charred and crispy on the outside, moist and chewy on the inside. It sounds like I’m describing a decadent brownie, but grilled kale is where it’s at.
My first taste of kale was only 3 years ago. Since then I’ve probably consumed more than most people do in a lifetime. My first taste was actually a grilled kale dish at Vij’s in Vancouver. It was smoky and delicious. That is all I remember. I can’t believe it took me this long to grill kale at home, especially since it’s probably the easiest way to prepare it. I haven’t tried recreating the kale from Vij’s even though it’s sitting one of my cookbooks, worried that it wont live up to my memories, so I created my own grilled kale adventure.
This salad is inspired by one I recently had at Pizzaria Libretto in Toronto. Who goes to a pizza joint and orders a kale salad? I had their amazing pizza too for the record. Anyway, the only similarity between the salads is the grilled kale. The Brie cheese, mung bean sprouts, blueberries, and basil were just there and made their way into my version. I meant to add avocado as well. There is no dressing. The kale is oiled and salted prior to grilling, and the salad is finished with a squeeze of lemon juice. I have a million different grilled kale salads in mind already, but this is a great start – blueberries, brie, and basil make such a wonderful combination. Here’s a little tutorial on sprouting mung beans. They’re probably the quickest and easiest seeds to sprout. Give it a go!
- 1 kale bunch, stems removed, leaves torn
- 1 Tbsp. olive oil
- a generous pinch of salt
- mung bean sprouts
- Brie cheese, sliced
- basil leaves, sliced
- lemon wedges to serve
- Preheat the grill to high.
- Combine the kale leaves, olive oil, and salt in a large bowl and massage with your hands for a few minutes. The kale should be covered in oil, but not dripping – a little goes a long way
- Grill the kale leaves on one side for a few minutes, until the edges start turning crispy. Flip over and grill for a few more minutes until all edges are crispy and char spots appear. Remove and set aside.
- The portion count will vary depending on the size of your kale bunch and appetite. Separate leaves into desired portions.
- Top with Brie slices, blueberries, sprouts, and basil leaves.
- Serve with a lemon wedge on the plate and extra toppings.