Grilled Kale with Garlic, Chiles and Bacon

Food and Wine June 2012

Yield: 4 servings ( Serving Size: 1/4 lb )
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  • 1 pound(s) kale, thick stems discarded
  • 2 tablespoon(s) vegetable oil
  • 1 clove(s) garlic, thinly sliced
  • 1 small fresh red chile, thinly sliced
  • 2 slice(s) thick cut bacon, chopped
  • 1 tablespoon(s) exta-virgin olive oil
  • 1 lemon, zested
  • 1 tablespoon(s) fresh lemon juice


  1. 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.
  2. In skillte, cook bacon over moderate heat until crisp, about 5 minutes. Drain on paper towels.
  3. 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.
  4. Transfer kale to bowl and immediately toss with bacon, oilive oil, lemon zest and lemon juice. Season s+p, serve immediately.
August 2012

This recipe is a personal recipe added by kenders and has not been tested or endorsed by MyRecipes.

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