Grilled Kale with Yogurt Dressing and Toasted Hazelnuts
1shallotvery thinly sliced
¼cupplus 3 tablespoons extra virgin olive oildivided use
3-4tablespoonsred wine vinegaror to taste
Freshly ground pepper
½cupraw hazelnutsskin on
2bunches Russian kalestems removed*
Heat the oven (or toaster oven) to 350 degrees. Heat your grill to medium-high heat or a grill pan over medium-high heat until hot.
In a mixing bowl, combine the yogurt, shallot, garlic, mint, ¼ cup olive oil, red wine vinegar, and ¼ teaspoon each of salt and pepper. This makes about 1½ cups dressing, more than is needed for this recipe. The dressing will keep for up to 3 days, cover and refrigerate until ready to use.
Place the hazelnuts on a rimmed cookie sheet and toast in the oven until fragrant and golden, about 8-10 minutes. Transfer the hazelnuts to a clean, damp kitchen towel and rub to remove the skins. Chop roughly and set aside.
Place the greens in a bowl and lightly coat with the remaining 3 tablespoons olive oil. Lightly season with salt and pepper. Place the greens on the grill until edges are slightly charred, 1-2 minutes depending on how hot your grill is. Move the greens around to avoid burning and continue wilting for another minute or so.
They should be slightly charred on the edges and softened in the middle.
Remove the greens to a large bowl or platter. Top with desired amount of dressing and sprinkle with hazelnuts. Serve immediately.
*Lett suggests Russian kale, I used organic Lacinato kale (also known as Tuscan, Dinosaur and Black kale) purchased at the farmers market.
From L.A. Times Test Kitchen - Adapted from Travis Lett of Gjelina
Grilled Kale with Yogurt Dressing and Toasted Hazelnuts https://shescookin.com/grilled-kale-with-yogurt-dressing-and-toasted-hazelnuts/