Ken’s Grilled Kale or Collards with Cheese

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I married a great cook!

In recent years, he hasn’t cooked as much as he did in earlier years due to,in my opinion, a fear of the unknown. He goes in the pantry looks around and gets it in his mind that he can’t use all these “different and strange ingredients…” I try to tell him that he can use the unbleached flours just like the ones filled with crap,haha.. I guess he’s finally getting the jest of it after 5 years. He also is getting better at bringing things he finds from the grocery store that are clean. I think after all my explaining/preaching about reading labels is finally starting to pay off!

Anyway, the hubby came up with this recipe a little over a week back. It is so awesome! In our opinion, the Kale is better but the collards are good too.

You will need;

Kale or Collards, cut up ( with collards, no matter how I’m cooking, I take out the middle vein)

olive oil

1/4 to 1/3 c. Loccatelli or Romano Cheese, shredded

a pinch or 2 of sea salt

foil

cooking spray

Instructions

Wash kale, place in a sheet of sprayed tin foil. Drizzle heavily with olive oil.Add salt and cheese. mix well to coat the greens.

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fold foil and seal.

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Cook over med high heat on grill for about 20-25 min.

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It was so yummy we had the kale several different days last week and the collards this week. I found myself eating them cold before reheating any leftovers, I am addicted!

Great job, Honey!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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