This may seem strange but anything that grows in my garden needs to be able to be eaten raw or cooked on the grill. It helps keeps life, and dishes, simple. This is because at the cabin we have no dishwasher and a teeny kitchen so we try and cook outside as much as possible. Plus in the city I have neither a garden nor a grill so I like to take advantage of both when I can.
After the fabulous heatwave my kale and swiss chard were rocking out and needing to get eaten. So I did a wee experiment. I washed them and then sprinkled them with a bit of salt, pepper and olive oil and wrapped them up into a foil package and grilled it alongside some corn and shrimp.
The verdict? Excellent! I squeezed some lemon on top and it came out delicious. Some leaves were a little crispier like kale chips and others were more like steamed kale and swiss chard. Done and done.
[print_this]Grilled Kale and Swiss Chard
3 handfuls of greens per person
salt and pepper
Wash the greens and chop or tear into large bite size pieces. Lay out two pieces of aluminum foil perpendicular to each other to form a cross.
Pile the greens in the center and sprinkle with salt, pepper and olive oil. Tighten up the aluminum foil to form an air tight pouch by gathering first the inner sheet then the outer sheet. When you are ready to grill, throw your pouch on and close the lid. I grilled mine for about 12 minutes over medium heat with the lid down. Remove to a plate, and carefully unwrap package. Drizzle the lemon juice on top and toss. Plate and serve.
More Grilled Vegetable Recipes:
Grilled Eggplant with Oregano, Parsley and Garlic
Spaghetti with Swiss Chard
Beets with Balsamic and Rosemary
Spicy Grilled Summer Squash with Basil
Swiss Chard, Beef and Chickpea Soup