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

1. Pour some vegetable oil onto three paper napkins and place them inside the grill.
2. Stack firewood over the soaked napkins.
3. Light the napkins to ignite the firewood.
4. Allow the grill to heat for about 20 minutes until the flat cooktop reaches optimal grilling temperature.

Step 2: Prepare the Leafy Greens

1. Thoroughly wash and dry the kale and spinach leaves.
2. Remove kale stems and tear larger leaves into smaller, grill-friendly pieces.

Step 3: Start Grilling

1. Place the butter near the center of the cooktop and let it melt.
2. 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.
3. Season with sea salt and freshly ground black pepper.
4. 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

1. Drizzle the grilled greens with freshly squeezed lemon juice.
2. Sprinkle with lemon zest for extra brightness.
3. 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

1. Garlic Butter Greens: Add minced garlic to the melted butter before grilling for a bold, savory flavor.
2. Cheese Topped Kale and Spinach: Grate Parmesan or feta over the greens right after grilling.
3. Smoky Paprika Greens: Sprinkle smoked paprika for a deeper, smoky taste profile.
4. Nutty Crunch: Top with toasted almonds or pine nuts for added texture and a nutty taste.
5. 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