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Grilled Lacinato Kale

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Grilled Lacinato KaleKatie Stoop

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 them; she actively campaigned against them, prosecuting them, all guilty as charged, although on scant evidence.

It was this simple dish that got her to at least begin to consider laying down her sword. The crisp texture, the smoky, charred burn, the transparency of the whole process got her to let her guard down. And now it is a staple. So you might say that this recipe is a gateway vegetable.

Other kale varieties are fine for this, but lacinato is the only variety that crisps rather than wilts, allowing you to get great texture very quickly. This is wonderful with a little Chunky Almond Oil drizzled over the top.

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