This is the one-hundredth recipe I’ve created for Kev’s Kitchen and many thanks are in order.
First, thanks to the many talented Winnipeg and New Orleans chefs whose seemingly boundless creativity with local ingredients inspires me to come up with new recipes and, at times, just simplified versions of their dishes for the site.
Also, thank you to my exceptional friends and, of course, my amazing wife who often act as Guinea pigs for the test runs. Things don’t always work perfectly the first time. Case in point: The first run of this particular kale preparation was experienced by my wife along with Kim G who is an excellent cook in her own right. They both politely ate it, though the stalks were far from tender. Thanks ladies!
Last and certainly not least, thank you to everybody on the mailing list and to those who follow on Twitter. Your emails, comments and Tweets keep me motivated to maintain the sometimes daunting two recipe per week pace.
Enough yapping. Let’s cook!
Time: 25 minutes
Serves: 4
Ingredients:
1 teaspoon wine vinegar 1 tablespoon flat-leaf parsley – finely chopped ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper ¼ teaspoon paprika 2 tablespoons extra-virgin olive oil 8 stalks kale – washed and not dried 10 ounces lean semi-dry chorizo – four pieces butterflied to make eight 1 large onion – peeled and cut into ¼” slicesPreparation:
Preheat your barbecue grill on medium.
In a small bowl, combine the vinegar, parsley, salt, pepper and paprika the slowly whisk in the olive oil. Set this aside.
Place the kale, chorizo and onion slices on the grill. Grill for five minutes with the lid open then turn all of the items to cook the other side for an additional five minutes. Watch the kale carefully as it may need to come off the grill sooner. The difference between the crispy edges we want and burned beyond recognition can be only seconds. Remove everything from the grill.
Slice along the entire length of the kale stalks and discard them, keeping only the leafy portions. Plate the kale then the chorizo and top with the onion slices. Drizzle with the dressing and serve immediately.