Grilled kale with garlic, chiles and bacon from Food & Wine Magazine, June 2012 (page 93) by Adam Perry Lang

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • fprincess on May 18, 2012

    Intrigued by the idea of grilling greens, I tried this recipe with a bunch of rainbow chard that I got in my CSA. I used home-cured tesa/pancetta instead of bacon. The end result was pretty good with a nice smoky flavor, but this was not the best-conceived recipe. I thought it was a shame to dump the bacon fat and use vegetable oil instead, so I used the bacon fat with the greens before grilling them. The recipe instructs to "place a 10-inch springform ring (not the bottom) on the grill to contain the kale" - which is nonsense. Also it seems like a lot of fuss to 1) blanch the chard 2) drain and dry the chard 3) mix it with the oil/garlic/chiles and finally 3) grill the chard. I am not sure that the end result justified all this. Anyway, on the plus side this was tasty and creative. Picture here: http://forums.egullet.org/index.php/topic/5867-dinner/page__st__27810__p__1878037#entry1878037

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