Grilled Kale

It's hot. Like many hearty Wisconsinites we have no air conditioning at our house, so when the temps get up into the high 90s like that have the last few days, there is no way in hell that our stove will be turned on. Hence, the grilled kale.

It began with this beautiful bunch of Red Russian kale from Westridge Produce, a new local farm that we're working with at the West Side Co-op. It's always a gamble when we take on a new farm... will their stuff be nice? Will they be responsive and professional? Westridge has passed all the tests with flying colors. This kale is just beautiful. I know lots of people like Lacinato kale the best, but I have a love of Red Russian. It's got a sweet tender quality that no other kale can touch.

I really wanted some kale and since the stove was not a possibility, the grill seemed to be the only way. I looked online for grilled kale recipes. Most involve tin foil and lots of prep time. I wasn't interested in either of those things, so I just made something up.

I coated the kale in local sunflower oil and the juice of one lemon and stuck it in the fridge while I lit the grill and started the brats cooking - just about 30 or 45 minutes.

I didn't get any pictures of it on the grill, but basically we just layed it on and let it cook until it was almost charred. It got flipped just once. Easy peasy. No four hour marination time, no tin foil, no fuss, no muss.

It was just perfect on one of the amazing local lamb and pork brats from The Rustic Table. A local gin and tonic followed by a dinner like this eaten out on the patio.... I guess hot weather isn't so bad after all.

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