Cooking up Kale
A guest post by Mrs. Esquire
My love affair with lacinato kale
I eat a lot of kale. It is one of my favorite foods, especially lacinato kale, which is also known as dinosaur kale. I whip up a stir-fry of kale on my range several times a week, but once in a while when we are making something for dinner on the Big Green Egg, we experiment with a kale side dish.
Grilling with kale
It seems like many folks who grill kale make “chips.” While I love kale chips, my frustration is that a giant bunch of hearty kale turns into a few flakes of kale crisps. I want to keep some of the moisture in the kale to make my dish substantial. For the same reason, I also like to keep the center rib of the kale intact whenever possible.
We have a wonderful piece of red ware that we use like a dutch oven on the BGE. Here, we filled it with a diced fennel bulb, lacinato kale, and olive oil.
BBQ Esquire cooked this creation on the BGE first with the lid of the dutch oven off, to get a stir-fry going. Then he put the lid on to maintain more moisture as it finished cooking.
The fennel is a great flavor combination with the kale, and the Egg adds a delicious smokiness. Sprinkle a little philippine sea salt on the kale before serving to round out the flavor profile of the dish.