Dinner: Grilled Lacinato Kale

Recipe by Barton Seaver This is simply one of my favorite dishes, and it has a legendary place in the history of my marriage. My wife was not a fan of the vegetable—or of any vegetable. Fan might not be the right word. It's not that she just didn't like

This recipe includes superfoods such as:

Kale

Health benefits of Grilled Lacinato Kale

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries.

Ingredients

2 bunches lacinato kale (also known as black, dinosaur, or Tuscan kale)
2 tablespoons extra-virgin olive oil
Kosher salt

Instructions

Strip away and discard the stems of the kale. Tear the leaves into large bite-size pieces and toss them with the olive oil and a good pinch of salt.
Cook the leaves briefly over a medium fire seasoned with chunks of maple or oak. They will begin to burn and sizzle almost immediately. This is a good thing. Resist the temptation to turn them; the burn is good; the burn is your friend. After 4 to 5 minutes, turn them once to give a slight char to the wilted leaves that have been on top. Cook for another minute or two, and then remove them from the grill. That's it. Serve immediately.

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