Albanian Grilled Kale and Spinach on Arteflame
Introduction
Grilling leafy greens on the Arteflame grill transforms them into a delicious side dish with a perfect smoky char. This recipe brings out natural flavors by grilling kale and spinach with butter and sea salt, giving them a rich taste and crispy texture. Whether serving this as a healthy side or a flavorful topping, the Arteflame's even heat makes this dish a standout.
Ingredients
- 1 bunch fresh kale, stems removed
- 2 cups fresh spinach leaves
- 2 tablespoons unsalted butter
- 1 teaspoon sea salt
- Freshly ground black pepper (to taste)
- 1 teaspoon lemon zest (optional)
- 1 tablespoon freshly squeezed lemon juice
Instructions
Step 1: Prepare the Arteflame Grill
- Pour some vegetable oil onto three paper napkins and place them inside the grill.
- Stack firewood over the soaked napkins.
- Light the napkins to ignite the firewood.
- Allow the grill to heat for about 20 minutes until the flat cooktop reaches optimal grilling temperature.
Step 2: Prepare the Leafy Greens
- Thoroughly wash and dry the kale and spinach leaves.
- Remove kale stems and tear larger leaves into smaller, grill-friendly pieces.
Step 3: Start Grilling
- Place the butter near the center of the cooktop and let it melt.
- Spread the kale and spinach over the hot griddle, using the hotter center area for a quicker sear and moving them outward to adjust temperature.
- Season with sea salt and freshly ground black pepper.
- Grill for 2-3 minutes, flipping occasionally, until the kale is slightly crispy and the spinach is wilted with slightly charred edges.
Step 4: Finish and Serve
- Drizzle the grilled greens with freshly squeezed lemon juice.
- Sprinkle with lemon zest for extra brightness.
- Serve immediately as a standalone dish or as an accompaniment to grilled meats.
Tips
- Use fresh, firm kale and spinach for the best texture.
- Keep an eye on the greens to prevent over-charring; they cook quickly.
- Butter adds a rich flavor, but ghee or clarified butter can be used for a slightly nuttier taste.
- Add chili flakes for some heat.
- Use tongs for easy flipping and even grilling.
Variations
-
Garlic Butter Greens: Add minced garlic to the melted butter before grilling for a bold, savory flavor.
-
Cheese Topped Kale and Spinach: Grate Parmesan or feta over the greens right after grilling.
-
Smoky Paprika Greens: Sprinkle smoked paprika for a deeper, smoky taste profile.
-
Nutty Crunch: Top with toasted almonds or pine nuts for added texture and a nutty taste.
-
Spicy Citrus Greens: Add chili flakes and orange zest for a spicy-sweet contrast.
Conclusion
Albanian Grilled Kale and Spinach is a simple yet flavorful dish that brings out the best in seasonal greens. By using the Arteflame grill, you achieve a perfect balance of crispy texture and deep flavor. Serve this alongside grilled meats or as a healthy appetizer to impress your guests.
Best Pairings
- Grilled lamb chops
- Arteflame-seared chicken
- Fresh feta cheese
- Warm crusty bread
- A glass of crisp white wine or light red wine