Looking for something different, a new spin for your barbecue skills? Don’t forget your veggies. Yes, on the grill!
“There’s no limit to the tastes and flavors you can use on the grill — and vegetables deserve grill marks, too,” says our Executive Chef, Sarah LaCasse. “Grilling is about exploring unique and healthy flavor pairings to create an overall delicious taste.”
We love bacon, especially when it’s paired with fresh, healthy greens. This unique recipe for the adventurous cook results in a surprisingly delicious smoky kale & bacon side dish.
Take the deliciousness even further: toss the mixture with halved cherry tomatoes and a splash of your favorite vinegar for a hearty salad.
Prep time: 10 min | Cook time: 30 min | Total time: 40 min | 3 Servings
whole leaves lacinato (dino) kale
good-quality olive oil (or to taste)
Salt and freshly ground black pepper (to taste)
Preheat the grill on low-medium. Lay the strips of bacon over the grate on the part of the grill that’s not directly over the hot burner.
Follow by placing the whole leaves of kale directly on top of the bacon.
When the kale starts to soften and are brown on the edges, remove the kale to the side. Turn the bacon over and then replace the cooked side of the greens on top of the crisp bacon. Season the kale leaves with salt and pepper, and cook another few minutes until it’s soft and crispy.
To serve, tear the kale leaves and cut the bacon into bite-size pieces, then drizzle with the olive oil.
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