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Lunch recipe · from the recipe book

Grilled Smoky Paprika Kale with Almonds

Charred, crisp-edged kale leaves and tender grilled red onion tossed in smoky paprika oil, brightened with lemon and finished with crunchy toasted almonds and shaved Parmesan.

Grilled Smoky Paprika Kale with Almonds

Ingredients

  • 16¼ cups chopped340 gKalethick stems removed, leaves left in large pieces
  • 1 medium110 gRed onioncut into thick rounds
  • 2 tbsp27 gOlive oil
  • 2⅛ tsp5 gPaprika (sweet or smoked)smoked
  • 2 cloves6 gGarlicfinely grated
  • 1½ tbsp20 gLemon juice
  • 3½ tbsp whole30 gAlmondsroughly chopped
  • 2½ tbsp grated15 gGrated Parmesan
  • ¼ tsp1.5 gSalt
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Preheat the grill to medium-high, about 425°F (220°C), and brush the grates clean.
  2. Make the paprika oil: in a small bowl, stir together the olive oil, smoked paprika, grated garlic, salt and black pepper.
  3. Toast the almonds in a dry small skillet over medium heat on the stove or grill side burner for 3 to 4 minutes, stirring, until fragrant; set aside.
  4. Place the kale and red onion rounds in a large bowl, add two-thirds of the paprika oil, and rub it into the leaves and onion with your hands until everything is lightly coated.
  5. Grill the red onion rounds for 4 to 5 minutes per side until soft and charred in spots, then move them to a cutting board.
  6. Grill the kale in batches in a single layer for 1 to 2 minutes per side, turning with tongs, until the edges are crisp and lightly charred but the centers stay tender; transfer to a serving platter.
  7. Separate the grilled onion into rings and scatter over the kale.
  8. Whisk the lemon juice into the remaining one-third of the paprika oil and drizzle it over the kale and onion, tossing gently.
  9. Top with the toasted almonds and the Parmesan and 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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