With our May weather making us think it's really mid July, you might want to fire up your grill. This fun recipe uses thick chewy kale to stand up to the heat of the grill. Pair with grilled chops. Serves 6 as side dish.
- 2 bunches organic kale
- 1 organic chile (select a chile based on your spice tolerance. If available, a New Mexico red chile adds a nice pop of heat and color)
- 2 organic garlic cloves
- 4 tablespoons LHF California extra virgin olive oil
- 1 organic lemon
- 3 slices Christiansen's Family Farm Berkshire house-cured smoked belly bacon
- Kosher salt and freshly ground black pepper
Remove the tough stems and ribs from the kale. Keep the leaves as intact as possible.
Thinly slice the garlic cloves.
Thinly slice the chile.
Cut the bacon into bite sized pieces.
Zest the lemon.
Squeeze the juice from ½ of the lemon.
Bring a large pot of salted water to boil. Blanch the kale leaves until beginning to soften, around 2-4 minutes. Remove from the water and run under cool water, then drain well. Wrap in towels and gently squeeze to remove remaining water, then blot the kale leaves dry.
In a large bowl, toss the kale leaves, 3 tablespoons of olive oil, sliced garlic and chiles. Salt and pepper to taste.
Heat a skillet over medium-high heat. When the skillet is hot, cook the bacon until crispy. Remove to a towel to drain.
Using a perforated grill pan or a large springform baking pan without the bottom, grill the kale. Use the springform ring to hold the kale in place and to form an even layer. Press down occasionally.
Grill for around 2 – 4 minutes, or until a light char has developed. Flip the leaves to grill the other side, again pressing down occasionally. Remove when toasty and lightly charred on both sides, to your taste.
Remove the grilled kale to a large serving bowl. Toss with the crispy bacon, remaining olive oil, lemon juice and zest, plus salt and pepper to taste. Serve immediately.