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Charred Kale with Garlic, Chilies and Lime
Charring kale gives it a bittersweet flavor and a nutty edge, reminiscent of oven-roasted kale chips. The volume of raw kale here may seem overwhelming, but it will cook down. Use the largest bowl you have to toss the leaves with oil, and the largest Dutch oven you own to cook the greens. Beware the vapors when you add the chili and garlic to the hot pot.
4
Servings
Tip
Don’t use olive oil to char the kale, as it has a lower smoke point than neutral oil. And don’t be afraid to get the oil super hot before piling the kale into the pot; light wisps of smoke are an indication that the oil and pot are ready.
35 minutes
Ingredients
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2
large bunches lacinato kale (about 1½ pounds total), stemmed, leaves torn into 2- to 3-inch pieces
-
1
tablespoon plus 1 teaspoon grapeseed or other neutral oil
Directions
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01In a large bowl, toss the kale with 1 tablespoon of neutral oil and ½ teaspoon salt, rubbing with your hands to coat each leaf. In a large Dutch oven over high, heat the remaining 1 teaspoon neutral oil until barely smoking. Add the kale, cover and cook, occasionally turning the kale with tongs, until wilted and charred, about 10 minutes.
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