Page 182 - 2019TOHCookbook

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CHEF STEVE PETUSEVSKY | SERVES 4
I discovered this recipe by accident and it’s become a favorite. I prefer lacinato, also called dinosaur kale, because it holds up well to the grill and has a stronger flavor then the curly variety, but you can use any kale you like. Save the orange peels to make an orange infused oil as well.
INGREDIENTS
2 bunches curly green or lacinato kale (also called dinosaur kale) 2 tbsp. extra virgin olive oil
Juice of 2 oranges (save peels for oil infusion)
1⁄2 cup olive oil or olive oil infused with orange peel
1⁄4 cup minced lemongrass
1 tbsp. minced garlic
1⁄2 tsp. crushed red chili flakes
1 tbsp. low-sodium soy sauce
2 oranges, sliced 1⁄2 inch thick for a grilled garnish (optional)
INSTRUCTIONS
1. In a large saucepot, bring 2 quarts of water to a boil.
2. Plunge the kale left tied in bunches into the water and blanch for 1 minute. Immediately remove the kale from the boiling water and place into ice cold water to “shock”, or stop the cooking process. Drain well and set aside on a paper towel or clean kitchen towel to dry.
3. Combine the remaining ingredients, which will be used to baste the kale. Heat infused oil if desired. 4. Preheat grill to medium high and place on grill grate. Cook as per directions for direct heat method.
LEMONGRASS GRILLED KALE