Thursday, August 14, 2014

Ronan's Grilled Kale

Here is a very versatile kale recipes. This one marries sweet and a little spice and was a hit at my department's summer picnic.





  • Bunch of kale, the bigger the better. Washed, ideally dry
  • Olive oil
  • Red pepper
  • 1-2 plums
  • Honey
  • Lime
  • Chili pepper flakes
  • Salt


Get the charcoal or gas grill going medium or even low. Leave the kale whole and spread about a quarter cup of olive oil on the kale leaves. Then put on the grill along with the red pepper. Turn the kale and pepper every couple of minutes. The red pepper is done when there is good char on all sides, then take off the grill and put into a sealed plastic bag to steam. When the kale looks wet green, is wilted in most areas and charred at the ends, about 10 minutes take off and let sit on the cutting board.

Make the dressing with the olive oil, honey, lime, chili flakes, and salt. Don't ask me quantities, I wing it and hope you have some skill in making a dressing.

Slice off the ends of the kale and discard. Chop the remaining kale leaves and stem finely and put on a serving platter. Remove the red pepper and pull off the skin. Remove the seeds, slide into strips about half the length of the pepper and place on top of the kale. Pour the dressing on top and mix with the kale and pepper. Slice the plum into quarters and place on top like a garnish


For Technologists

This recipe is about balance - sweet from the honey, spice from the chili flakes, and sour from the lime. Color balance from the green kale, red peppers, and purple/yellow plums.

Reminds me of my post on how to get teams to think agile. It requires diversity - both in skills, thinking, and ethnicity to achieve collaboration and drive innovation.


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