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Lunch recipe · from the recipe book

Grilled Lemon-Garlic Kale with Charred Lemon

Smoky, crisp-edged kale leaves tossed with bright lemon, garlic and a salty shower of Parmesan, with toasty walnuts for crunch.

Grilled Lemon-Garlic Kale with Charred Lemon

Ingredients

  • 16¼ cups chopped340 gKalethick stems removed, leaves left large
  • 2 tbsp27 gOlive oil
  • 2 cloves6 gGarlicfinely grated
  • 2 tbsp30 gLemon juice
  • 1½ tsp3 gLemon zest
  • 2½ tbsp grated15 gGrated Parmesan
  • 3½ tbsp chopped25 gWalnutschopped
  • ¼ tsp0.5 gCrushed red pepper
  • ¼ tsp1.5 gSalt
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Preheat the grill to medium-high, about 425°F (220°C), and clean the grates.
  2. Make the dressing first: in a large bowl whisk the lemon juice, lemon zest, garlic, red pepper flakes, black pepper and half of the olive oil. Set aside.
  3. Wash the kale and dry it very well. In a second bowl, rub the kale with the remaining half of the olive oil and the salt until every leaf is lightly coated.
  4. Toast the walnuts in a small dry skillet on the grill or stovetop for 3 to 4 minutes, shaking often, until fragrant; set aside.
  5. Lay the kale leaves flat on the grill in a single layer, working in batches. Grill 1 to 2 minutes per side, until charred at the edges and slightly wilted but still bright green.
  6. Transfer the hot grilled kale straight into the bowl of dressing and toss so the leaves soak it up.
  7. Pile onto a platter and scatter the Parmesan and toasted walnuts over the top. Serve warm.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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