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 flavor pairings to create an overall delicious taste.”
We love bacon, especially when it’s paired with fresh 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.
Grilled Kale & Bacon
Prep Time: 10m | Cook Time: 30m | Serves 3 as a side dish
We love our veggies, yet it’s hard to deny that everything is better with bacon! Most especially when it’s paired with fresh, healthy greens. This unique recipe for the adventurous cook results in a smoky, surprisingly flavorful kale & bacon side dish.
Take the deliciousness even further: toss the mixture with halved cherry tomatoes and a splash of your favorite vinegar to create an unusual, hearty salad.
1 pound thick-sliced bacon
6-8 large leaves lacinato (dino) kale, washed and patted dry
2-3 tablespoons good-quality olive oil, or as desired
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, then place the whole kale leaves directly on top of the bacon.
When the kale starts to soften and brown at the edges, remove the kale to the side. Turn the bacon over and then replace the kale, cooked side down, on top of the crisp bacon. Season the kale leaves with salt and pepper, and cook another few minutes until the kale is soft and a little crispy at the edges.
To serve, tear the kale leaves and cut the bacon into bite-size pieces, then drizzle with the olive oil.