GRILLED KALE RECIPES FOR WEIGHT LOSS
To start making grilled kale recipes, you must wash your grill thoroughly with cold water. Do not use hot water so that it doesn’t start to wilt. After washing, place your kale leaves on a clean towel and roll up for some minutes before you unroll it. While grilling it, make sure you keep a close watch over it so as not to overcook. If it does, it will get brown or even black. That way, you can’t get the best out of your grilled kale recipes. These recipes serve as a side dish and appetizer. They can be in the form of salad, which would need a dressing. Grilled kale recipes are incredibly delicious and crispy. Some of these recipes are below.
Grilled Kale Recipes
1. Grilled Kale Salad with Lemon Vinaigrette
This recipe is topped with shallot, toasted hazelnuts, and peaches, which makes it more delicious.
Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 4
Ingredients
- 2 medium sliced peaches
- 1 head of Kale
- ¼ cup of toasted hazelnuts
- 2 tablespoon of olive oil
- 1 shallot
- 1 tablespoon of Dijon mustard
- ¼ cup of olive oil
- ¼ cup of apple cider vinegar
- Juice from 1 lemon
- 2 tablespoon of maple syrup
Preparation
- First, combine your olive oil, lemon juice, apple cider vinegar, maple syrup, Dijon mustard in a bowl and keep it aside.
- Then heat your grill and set it to medium-high heat. Spray your grill pan with non-stick spray.
- Next, spread out your Kale and use a brush to apply olive oil over it on both sides.
- After using oil on Kale, place it directly on the grill and cook for about 2 minutes on one side and another.
- After cooking, your Kale should be wilted but not burnt. Cook until all Kale has been grilled.
- Then, top Kale with peaches, hazelnuts, and shallot. Drizzle your kale salad with dressing and serve.
Nutritional Facts
Fat 25.5g; Carbohydrate 12.4g; Protein 10.1g; calories 298.1kcal.
2. Grilled Kale with Parmesan Dressing
Grilled Kale with parmesan dressing is full of vitamin c and k. it is also delicious and easy to prepare
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 6
Ingredients
- 1 garlic clove (finely chopped)
- ½ cup grated Parmigiano Reggiano
- 1 teaspoon of sea salt
- 1 bunch of Tuscan Kale
- 1/3 cup of white balsamic vinegar
- 1 teaspoon of crushed black pepper
- 1/4 cup of olive oil
Preparation
- First, use a vegetable peeler to scrape the Kale stems lightly.
- Then, in a bowl, combine 2 tablespoons of oil, salt, pepper, and garlic.
- Next, add Kale to the other ingredients and toss.
- Now, place Kale on a grill or grill pan, set heat to medium-high, and cook for 3 minutes on each side.
- After cooking, please remove it from heat and place it on a serving dish.
- Then, combine the remaining 2 tablespoons of olive oil, vinegar, and ¼ cup of cheese.
- Pour mixture over the Kale and sprinkle the remaining cheese and serve.
Nutritional Facts
Fat 12.1g; Carbohydrate 5.3g; Protein 3.3g; calories 137kcal.
3. Grilled Kale Salad with Ricotta and Plums
This salad is crispy. Adding plums and ricotta transforms it into something more interesting.
Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 6
Ingredients
- 2 tablespoons of chopped fresh thyme
- 4 tablespoons of extra virgin olive oil
- Kosher salt
- Freshly ground pepper
- 3 tablespoons of balsamic vinegar
- 12 large kale leaves
- 4 medium plums
- 1 teaspoon of honey
- ¾ cup of fresh ricotta
Preparation
- First, whisk 3 tablespoons of oil, vinegar, honey, and thyme in a medium bowl.
- Then, season vinaigrette with salt and pepper.
- Next, add plums and toss; after mixing, transfer into a plate.
- Now, set heat to medium-high. Then spread kale leaves, brush them with olive oil, and season with salt.
- Grill kale until it becomes crispy or for about 2 minutes. After cooking, remove from heat and let it stand until it gets cool
- Then, remove center stems, divide ricotta among plates, and season it with salt and pepper
- Stir vinaigrette and cut large kale leaves into pieces.
- Next, put leaves in a large bowl, add vinaigrette, and toss.
- Divide Kale among plates and top with plums, drizzle vinaigrette over it, and serve.
Nutritional Facts
Fat 16g; Carbohydrate 7.6g; Protein 2.5g; calories 220kcal.
4. Grilled Kale Salad with Paprika Breadcrumbs
This recipe is unique; it gets smokiness from charred greens and smoked paprika
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves: 4
Ingredients
- ½ cup of crème Fraiche or sour cream
- 2 tablespoons of fresh lemon juice
- ½ teaspoon of hot smoked Spanish paprika
- 8 tablespoons of olive oil
- ½ cup of plain whole-milk Greek yogurt
- 2 finely grated garlic cloves
- ½ day-old baguette
- 1 tablespoon of honey
- ½ teaspoon of kosher salt
- 3 trimmed radishes
- ½ apple (thinly sliced)
- 3 large bunches of Tuscan Kale
- Freshly ground pepper
Preparation
- First, preheat the oven to 350 degrees.
- Then toss bread with 4 tablespoons of oil for 20 minutes on a baking sheet. Toss until it is crisp and golden brown. Place in a food processor to coarse crumbs with larger pea-size pieces.
- Next, transfer it into a small bowl, stir in paprika and set it aside.
- Now, combine crème Fraiche, lemon juice, honey, garlic, and yogurt in a bowl and mix.
- Then add 2 tablespoons of oil, whisk and season with salt and pepper.
- After seasoning, set your grill to medium-high. Combine Kale, the remaining 2 tablespoons of oil, and ½ tablespoon of kosher salt. Massage leaves to soften and mix with salt and oil to coat.
- Next, grill kale batch by batch, two minutes per batch until you have grilled all.
- After grilling, transfer it back to a bowl and leave it to slightly relaxed.
- Finally, add radish and apple, toss and drizzle dressing over it. Serve.
Nutritional Facts
Fat 15; Carbohydrate 15g; Protein 7g; calories 302kcal.
5. Grilled Kale Chips
Kale chips are proven to be a lot healthier than potato chips. It makes a delicious snack.
Preparation Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 6
Ingredients
- 6 leaves of curly Kale
- 2 tablespoons of olive oil
- ½ teaspoon of sea salt or smoked salt.
Preparation
- First of all, preheat your grill to 350 degrees F
- Then start preparing your kale leaves. Divide leaves in half by using a sharp knife to cut the center stem.
- Next, cut the halved kale leaves into mini leaves. Mind you, do not cut them too small because they will shrink while cooking.
- Now, Kale the leaves well in cold water and dry thoroughly before grilling. You could make use of a salad spinner or colander.
- Put kale leaves on a towel and gently roll it up. Leave them in the towel for about 2 minutes. Then, unroll the towel and let them dry in a large bowl.
- When it dries, drizzle olive oil over it and rub leaves with a finger.
- Sprinkle salt over it and place some of the Kale on a grill pan. Cook kale until it becomes crispy. They would make some popping sounds while they cook.
- It might take about 10 minutes, depending on your grill. (watch them closely, so they don’t get brown or even black). You could touch it to check if it is crispy when you suspect that it is done.
- When done, remove the grill pan from the grill. Place Kale on a plate lined with a towel or a rack.
- While it cools, place the remaining Kale on the grill, add salt and start cooking.
- After cooking all the Kale, serve. (keep them in a lid tight container for about a day or two, but it is best eaten the day they are prepared).
Nutritional Facts
Fat 5g; Carbohydrate 13g; Protein 6g; calories 228kcal.
6. Grilled Kale with Garlic
Grilled Kale with garlic is a great appetizer or side dish. They come out, smoked and crispy.
Preparation Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serves: 4
Ingredients
- 1 tablespoon of olive oil
- ¼ teaspoon of garlic powder
- A bunch of Tuscan Kale
- 1/8 teaspoon of kosher salt
Preparation
- Firstly, preheat your grill to medium-high heat, 350 degrees.
- Then, wash kale leaves with cold water and dry thoroughly with a dishtowel.
- Gently cut the thick stem of the leaves. Toss with olive oil, garlic powder, salt and mix with your hand to coat evenly.
- Now, grill for about 9 minutes on the upper rack, not direct heat. Kale should be lightly charred and crispy. Serve.
Nutritional Facts
Fat 28g; Carbohydrate 16g; Protein 7g; calories 322kcal.
After trying out these recipes, kindly give us feedback in the comment section.