Grilled Kale and Mushrooms with Parmesan

Steps

1. Preheat the grill to medium-high and soak four wooden skewers if using them.
2. Prepare the vegetables first: strip the kale leaves from the stems, thread the mushrooms onto the skewers, and cut the red onion into thick rings.
3. In a small bowl, stir the olive oil with the garlic and red pepper flakes to make the garlic oil.
4. Brush the mushrooms and red onion with half of the garlic oil and season them with half of the salt and all of the black pepper.
5. Grill the mushrooms and red onion for 8 to 10 minutes, turning a few times, until charred and tender; move them to a large bowl.
6. Toss the kale with the remaining half of the garlic oil and the remaining half of the salt, rubbing it into the leaves.
7. Grill the kale in a single layer for 1 to 2 minutes per side, just until wilted at the center and crisp at the edges, then add it to the bowl.
8. Slide the mushrooms off the skewers, separate the onion rings, drizzle everything with the lemon juice and toss.
9. Scatter the Parmesan over the top and serve warm.