Name: Grilled Kale with Shallot-Yogurt Dressing & Toasted Hazelnuts
Yield: Serves 4 to 6
Cuisine: American
Ingredients: ¼ cup [7 g] packed fresh mint leaves, chopped; 2½ Tbsp fresh lemon juice; 1 cup [240 ml] Greek-style yogurt; ¼ cup [55 g] Shallot Confit, roughly chopped; 2 Tbsp extra-virgin olive oil or shallot oil from Shallot Confit; Kosher salt; 3 bunches Russian kale; ½ cup [80 g] hazelnuts; ⅓ cup [75 ml] extra-virgin olive oil; Flaky sea salt; Freshly ground black pepper; 2 to 3 Tbsp water

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

I know for certain that I’m cooking in Southern California when I glance at my grill and see it covered with charred leafy greens. At Gjelina, we love the depth of flavor and savory deliciousness of a charred wedge of escarole or a bundle of curly endive. Grilling bitter or tough greens briefly on the hottest part of the grill, followed by several moments off to the side, is a great way to turn tough, bitter greens into a tender, smoky dish.

Tossing a bit of cold water over the gree