This recipe comes from Barton Seaver’s cookbook For Cod and Country: Simple, Delicious, Sustainable Cooking, which is a great resource for eating and cooking sustainable seafood. These greens will go well with any grilled meat or with a pasta dish. This recipe can be easily cut in half or increased to suit your serving needs.
2 bunches kale
1 tablespoon olive oil
½ cup chunky almond oil
Prepare your gas or charcoal grill and make sure it is hot. It is easiest to grill the kale with the stems on, but you can remove them by holding the base where the leaf meets the stem between the two fingers and pulling down on the leaf to separate. Toss the leaves with olive oil and salt to taste. Spread the leaves over the hottest part of the grill until they begin to burn and the edges just start to turn black, about 4 minutes. Using tongs, turn the leaves on the grill and cook for another 2 minutes.
Remove the kale to a serving platter and drizzle the almond oil over it. Serve immediately.