Grilled Kale

Ingredients

• 2 bunches kale
• 2 tablespoons extra-virgin olive oil
• Kosher salt

Directions

1. Prepare a grill, preferably with some chunks of maple or oak thrown on the fire, on medium heat.
2. Rinse the kale and pat it completely dry. Strip away and discard the stems from the kale. Tear the leaves into large bite-size pieces (large enough so they don’t fall between the grates of the grill) and toss them with the olive oil and a good pinch salt. Arrange the kale in a single layer on the grill rack. They will begin to sizzle almost immediately. This is a good thing. Resist the temptation to turn them. The burn is good; the burn is your friend. After 4 to 5 minutes, flip the leaves once to give a slight char to the other side of the leaves. Cook for another minute or so, then transfer the kale to a platter. That’s it. Serve immediately.