Rustic Grilled Kale Salad

Preheat grill to medium-high.

Rinse, dry thoroughly, and toss together in a bowl:

½ bunch kale, keep leaves on stems

4-5 radishes or salad turnips, cut in half lengthwise

(if greens are attached, leave them on)

2-3 green onions, trim roots and tops

2-3 tsp. minced garlic scape or green garlic (or 1 small clove garlic)

Whisk dressing ingredients together and then combine with the kale mixture.

(Using your hands will soften kale and ensure all items are completely coated)

1/3 c. peanut or sunflower oil

1 tsp. lime juice

2 tsp. white wine vinegar

2 tsp. honey

2 tsp. tamari (or soy sauce)

1 tsp. toasted sesame oil, optional

Dash hot sauce, optional, to your taste

Spread out kale mixture in a large flat grill pan (or you can put right on the grill; just will be messier).

Use a tongs to flip and move around after 1-2 minutes. Grill until just wilted, with a little char on the edges. Serve hot, either keeping leaves whole, or rough-chop into shallow serving bowls.

Recipe created or adapted by Liz Talley, Urban Graze

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