We’re a little bit addicted to this super fast and super easy stovetop “grilled” kale. Breakfast, lunch, dinner or snack…. we’ll eat this anytime!
It’s similar to oven roasted kale chips (although here you get a pleasing mixture of crispy and softer, sautéed bits), but sooooomuch faster because there’s no need to heat the oven up. Since we first started making kale this way a few months ago, we’ve been making it at least a few times a week and the kids are able to make it from start to finish. 🙂
It’s more of a simple technique than a recipe — just heat a heavy pan (like cast iron) over high heat. Throw in some kale which you’ve removed the stems from, washed and torn into big pieces.
Cook, turning occasionally with tongs until parts are browned and crisp (the rest will have turned bright green and tender). You can make it as crispy as you like, but the whole thing won’t take more than 5-6 minutes.
Dress the crisped kale with a squeeze of good olive oil and a sprinkle of salt. You can add other flavors you like at the end such as lemon or lime zest/juice, chili flakes, grated parmesan, whatever you like! [Matteo recommends throwing a few crushed cloves or garlic in the pan to flavor the kale in the last minute or two of cooking — yum!].
Read more about dry skillet “grilled” kale at Bon Appetite magazine, and check out more kale favorites and tasty sides:
- Kale, white bean and sausage soup
- Effortless Enchiladas (with kale and rotisserie chicken)
- Chimichurri black beans
- Green Beans with Sesame Dressing
- Simran’s Saag (Not Approved by Mother Spiced Spinach)