Grilled Kale with Bacon (French Style) | Arteflame

Introduction

Imagine the aroma of thick-cut bacon sizzling on hot steel, mingling with the wood-fired smokiness of the outdoors. That is the essence of this French-style grilled kale. Far from the raw, chewy salads you might expect, the high heat of the grill transforms the greens into something tender with glorious crispy edges, making it the perfect rustic side dish for a chilly evening or a backyard feast.

Why This Recipe is a Keeper

I adore this recipe because it turns a "healthy chore" into a decadent treat. The secret lies in the rendered bacon fat, which wilts the kale while infusing it with a savory depth that steaming just cannot replicate. Plus, it is incredibly convenient; the solid steel cooktop allows you to sauté the aromatics and greens right alongside your main protein without losing a single leaf to the fire.

Kitchen Wisdom

• Dry your greens: Ensure the kale is thoroughly dried after washing; wet leaves will steam instead of searing, causing you to lose that signature char.
• Zone management: Start the kale near the hot center to sear, then move it to the cooler outer ring to finish wilting gently so you do not burn the garlic.

Make It Your Own

If you need a vegetarian option, swap the bacon for a dollop of smoked butter or olive oil with a pinch of smoked paprika. No shallots? A standard red onion works beautifully to add that necessary bite.

Ingredients

• 1 large bunch of Kale (Lacinato or Curly), stems removed and leaves roughly chopped
• 4-6 strips of thick-cut Bacon, chopped into 1-inch pieces
• 1 large Shallot, thinly sliced (can substitute with red onion)
• 2 cloves of Garlic, minced
• 2 tablespoons Olive Oil
• 1 tablespoon Apple Cider Vinegar or fresh Lemon Juice
• Salt and freshly ground Black Pepper to taste
• Optional: Red pepper flakes for heat

Instructions

Step 1: Fire Up the Grill

1. Begin by lighting your Arteflame grill. Aim for a medium-high heat on the flat cooktop.
2. Allow the fire to burn down slightly so you have a consistent temperature across the plancha surface. The center will be the hottest, while the outer edges will be cooler, perfect for managing the different cooking stages of this dish.
3. Lightly oil the cooktop surface to ensure it is ready for the bacon.

Step 2: Render the Bacon

1. Place the chopped bacon pieces directly onto the flat steel cooktop.
2. Cook the bacon until the fat has rendered out and the edges are crispy and golden brown.
3. Using a spatula, move the crispy bacon to the cooler outer edge of the grill to keep warm, but leave the rendered bacon fat in the center cooking zone. This fat is the key to the "French style" flavor profile.

Step 3: Sauté Aromatics and Kale

1. Add the sliced shallots to the hot bacon fat. Sauté for 2-3 minutes until they begin to soften and caramelize. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
2. Toss the chopped kale onto the grill, mixing it directly with the shallots, garlic, and bacon fat.
3. Use your spatula and tongs to turn the kale frequently. You want the leaves to wilt and pick up a slight char from the hot steel, which usually takes about 3 to 5 minutes.

Step 4: Season and Finish

1. Once the kale is tender and slightly charred, pull the crispy bacon back into the mix.
2. Drizzle with the apple cider vinegar or lemon juice to deglaze the surface and brighten the flavors.
3. Season generously with salt, black pepper, and optional red pepper flakes. Give everything one final toss to combine the flavors thoroughly before removing from the grill.

Tips

Mastering this dish on the Arteflame is all about heat management and timing. Because kale is a robust green, it can withstand high heat better than spinach or lettuce, but you still want to avoid turning it into ash. Utilize the different heat zones of your cooktop; start the sear near the center where the heat is most intense to get those delicious crispy edges, then move the pile toward the outer ring to finish wilting gently without burning. If your bacon is very lean and doesn't release enough grease, don't hesitate to add a splash of olive oil or butter to ensure the kale is well-coated; fat is essential for breaking down the fibrous leaves and making them palatable. Additionally, make sure your kale is completely dry after washing before it hits the grill. Wet kale will steam rather than sear, depriving you of that signature smoky, grilled flavor.

Variations

While the classic bacon and onion combination is timeless, this recipe is incredibly versatile and easy to adapt to your taste preferences. You can easily pivot the flavor profile to match the main course you are grilling. Here are a few delicious ways to switch things up:

• Cheesy Delight: Sprinkle freshly grated Parmesan or Pecorino Romano cheese over the kale right before taking it off the grill for a savory, umami punch.
• Nutty Crunch: Add a handful of toasted pine nuts, slivered almonds, or walnuts during the last minute of cooking for added texture.
• Sweet & Savory: Drizzle a little balsamic glaze or maple syrup over the finished dish to contrast the salty bacon.
• Spicy Kick: Sauté sliced jalapeños or Fresno chilies along with the shallots for a significant heat boost.
• Vegetarian Twist: Skip the bacon and use smoked paprika and butter to mimic the smoky richness without the meat.

Best pairings

This French-style grilled kale is a robust side dish that holds its own against strong flavors, making it the perfect companion for heavy proteins. It pairs exceptionally well with a perfectly seared ribeye or porterhouse steak cooked on the Arteflame center grate, as the bitterness of the greens cuts through the richness of the beef fat. It is also a natural match for grilled pork chops or a roasted pork loin, echoing the savory notes of the bacon. If you are serving poultry, try this alongside spatchcocked chicken seasoned with herbs de Provence to keep with the French theme. For beverage pairings, the smokiness of the dish complements a bold red wine like a Syrah or a Pinot Noir, which has enough acidity to balance the bacon fat. Alternatively, a crisp amber ale or a smoked porter would round out the meal beautifully.

Conclusion

Grilled kale with bacon is a revelation for anyone who thinks they don't like leafy greens. The transformation that happens on the Arteflame grill—where the high heat caramelizes the natural sugars in the vegetable and the bacon fat infuses every leaf with savory goodness—creates a dish that is addictive and satisfying. It is a testament to how simple ingredients, when treated with the right cooking method, can yield restaurant-quality results in your own backyard. This recipe is fast, easy to execute, and adds a sophisticated touch to any barbecue spread. So next time you fire up your grill, skip the cold coleslaw and opt for this warm, smoky, French-inspired side dish. It is a flavor experience that celebrates the joy of outdoor cooking and is sure to become a staple in your culinary repertoire.