1 large bunch kale (about 12 oz.), tough stems removed
1 small head escarole (about 12 oz.), leaves torn
Sat fat 3g
How to Make It
Preheat the grill to high. Finely chop the garlic on top of ¼ teaspoon of the salt; press the mixture with the flat side of the knife to make a paste. Whisk together the garlic paste, egg yolk, mustard, and 1 tablespoon of the lemon juice in a medium bowl. Slowly add 1 tablespoon of the olive oil, whisking constantly. Slowly add the vegetable oil, whisking constantly. Stir in the pepper, 3 tablespoons of the Parmesan, and the remaining ½ tablespoon of lemon juice and ½ teaspoon of salt.
Toss the kale and escarole with the remaining 1 tablespoon of olive oil. Arrange the greens on oiled grill grates. Grill, uncovered, until lightly charred on the edges, 1 to 2 minutes, turning once. Coarsely chop and arrange on a platter. Drizzle with the dressing and sprinkle with the remaining Parmesan.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.