Forgot Password       
×

Notice

The forum is in read only mode.
Welcome, Guest
Username: Password: Remember me
Fresh new ideas while on the Cycle Diet. Gluten Free recipes and substitution suggestions are indicated. Open to the public.
  • Page:
  • 1

TOPIC: Grilled Kale? Yes (GF/DF)

Grilled Kale? Yes (GF/DF) 13 May 2012 12:59 #4633

  • Debra
  • Debra's Avatar Topic Author
  • Offline
  • Administrator
  • Administrator
  • CycleDiet Registered Dietitian
  • Posts: 2416
  • Karma: 3
  • Thank you received: 129
I subscribe to Gwyneth Paltrow's Goop http://goop.com/ newsletter and sometimes she interviews some wonderful chefs. Gwyneth suffered from severe postpartum depression due to an undiagnosed gluten sensitivity, and yes she took some heat for sharing her dietary changes with the public. I of course knew the dietary change would be extremely beneficial. Caution: If you take thyroid medication, skip or limit raw kale, soy, brussel spouts, turnips and cabbage.  I liked this simple recipe shared in her e-mail today from Seamus Mullen's new cookbook Hero Food:

Debra

When I gave this recipe to Food & Wine magazine recently it became an instant hit. People contacted me on Facebook from every corner of the world, telling me how much they loved grilling kale. Who knew? The truth is, kale done this way is pretty damn tasty, quite easy to make, and a great beginning to a barbecue. As well as being a great snack, you can break the grilled kale leaves into large pieces and toss them in a salad.

 Makes 1 healthy stack:

1 cup olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, finely minced Zest and juice of 1 lemon
2 bunches Tuscan kale, stems and all, washed and spun dry Salt Freshly ground black pepper


Preheat the grill to high or build a small fire in a charcoal grill. In a large mixing bowl, combine the olive oil, vinegar, garlic, and lemon zest and juice and mix well. Add the kale leaves. Season with salt and pepper and gently toss until kale is evenly coated. When the grill is hot, carefully lay the kale leaves, as many as will fit, side-by-side in a single layer on the grill. In about 2 minutes the leaves will crisp. Turn them and grill on the other side for another 1–2 minutes. Repeat with the rest of the leaves.
Pile the grilled kale leaves in a big stack on a large platter or cutting board and serve them up.

-From Seamus Mullen’s Hero Food by Seamus Mullen/Andrews McMeel Publishing

  • Page:
  • 1
Time to create page: 0.126 seconds