Ingredients
1 lb. kale
2 tbsp. vegetable oil
1 clove garlic
1 small fresh red chile
salt
Freshly ground pepper
2 slice thick-cut bacon
1 tbsp. extra-virgin olive oil
Finely grated zest of 1 lemon
1 tbsp. fresh lemon juice
Preparation
Step 1In a large pot of boiling salted water, blanch the kale until it is just tender, about 3 minutes. Drain and lightly squeeze out the excess water. Blot the kale dry and transfer to a bowl. Add the vegetable oil, garlic, and chile, season with salt and pepper, and toss well to coat.Step 2In a skillet, cook the bacon over moderate heat, stirring, until crisp, 5 minutes. Drain on paper towels.Step 3Light a grill. Place a 10-inch springform ring (not the bottom) on the grill to contain the kale. Carefully pat the kale inside the ring, pressing down to form an even layer. Grill until lightly charred on the bottom, 3 minutes. With tongs, turn the kale over and grill on the other side for 3 minutes. Alternatively, grill the kale on a perforated grill pan, tossing occasionally.Step 4Transfer the kale to a bowl and immediately toss with the bacon, olive oil, lemon zest and lemon juice; season with salt. Serve right away. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
