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Grilled Tuscan Kale Salad

By Chef John Ash

This is a very simple approach which can be used for any of the sturdy greens such as radicchios, romaine lettuce, etc. If you don’t want to fire up the grill, a ridged grill pan works nicely on the stove top. Any kale can be used here but the preference is for Lacinato which is also known as dinosaur or black kale and is widely available.

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    Serves 2

    Total Time 20 minutes

    Prep Time 15 minutes

    Difficulty Level Beginner

    Ingredients

    3/4 lb kale

    3 tbsp extra-virgin olive oil

    Kosher or sea salt

    Freshly ground black pepper

    1 tbsp sherry vinegar or to taste

    1/3 c pomegranate seeds or arils

    Directions

    1. Remove tough center stem from kale and discard.

    2. Lightly brush kale leaves with 2 tablespoons olive oil and season generously with salt and pepper.

    3. Place on hot grill directly over coals and grill until kale softens and edges are lightly browned.

    4. Chop coarsely and set aside in a bowl and toss with remaining olive oil and vinegar to taste.

    5. Stir in pomegranate seeds and season to your taste. Serves 2.

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