In large pot of boiling, slated water ,blanch kale until just tender, about 3 minutes. Drain and lightlly squeeze out excess water. Blot dry kales and transfer to bowl. Add vegetable oil, garlic and chile, season with salt and pepper and toss well to coat.
In skillte, cook bacon over moderate heat until crisp, about 5 minutes. Drain on paper towels.
Light a grill. Place a 10-inch spring form ring (not the bottom) on the grill to contain the kale. Carefully pat kale inside ring pressing down to form an even layer. Alternatively, use a perforated grill pan, turning occasionaly. Grill until lightly charred on bottom, about 3 mintues. With tongs, turn the kale over and grill the other side for 3 minutes.
Transfer kale to bowl and immediately toss with bacon, oilive oil, lemon zest and lemon juice. Season s+p, serve immediately.
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