Charred Irish Leeks and Kale on the Arteflame Grill

Introduction

Enjoy the delicious combination of charred Irish leeks and kale, grilled to perfection on the Arteflame. Caramelized and smoky, this hearty side dish brings out the rich, natural sweetness of the vegetables while adding a perfect crisp texture.

Ingredients

• 2 large leeks, trimmed and halved lengthwise
• 1 bunch of kale, stems removed, leaves torn into large pieces
• 3 tbsp unsalted butter, melted
• 1 tsp sea salt
• 1 tsp black pepper
• 1/2 tsp smoked paprika
• 1 tbsp fresh lemon juice
• 1/4 cup grated Parmesan cheese (optional)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the oil-soaked napkins.
3. Light the napkins and allow the grill to heat up for about 20 minutes until the flat top cooktop reaches optimal grilling temperature.

Step 2: Prepare the vegetables

1. Rinse the leeks thoroughly, ensuring any dirt is removed.
2. Pat dry and brush both the leeks and kale with melted butter.
3. Season with sea salt, black pepper, and smoked paprika.

Step 3: Grill the leeks

1. Place the leeks cut-side down near the center of the griddle cooktop for a strong sear.
2. Allow them to char for 3-4 minutes before flipping.
3. Grill for another 3-4 minutes until they are golden and tender.

Step 4: Grill the kale

1. Move the kale towards the outer griddle to cook at a lower temperature.
2. Cook for about 2-3 minutes, tossing occasionally until the leaves are crispy.

Step 5: Finish and serve

1. Drizzle the grilled vegetables with fresh lemon juice.
2. Sprinkle with Parmesan cheese if desired.
3. Serve immediately while warm and crispy.

Tips

• Use fresh, younger leeks for a milder, sweeter flavor.
• If the outer layers of the leeks toughen while grilling, remove them before serving.
• For extra depth, drizzle a bit of balsamic reduction just before serving.
• Grill an extra batch—the caramelized flavors develop even more when stored and reheated the next day.

Variations

1. Garlic Butter Variation: Melt butter with fresh minced garlic and brush it over the leeks and kale before grilling.
2. Spicy Version: Add a pinch of red chili flakes for extra heat.
3. Cheesy Delight: Top the grilled vegetables with crumbled goat cheese.
4. Nutty Twist: Sprinkle toasted pine nuts or almonds over the final dish.
5. Asian Fusion: Drizzle with a mix of sesame oil and soy sauce for an umami-rich twist.

Conclusion

Charred Irish leeks and kale on the Arteflame offer a smoky, caramelized flavor that's both hearty and delicious. With simple ingredients and hassle-free grilling, this dish is an easy way to elevate your side dishes.

Best Pairings

• Grilled ribeye steak with a reverse sear.
• Wood-fired salmon with a crispy crust.
• Rustic sourdough bread grilled with butter.
• A glass of chilled Sauvignon Blanc.