Best Grilled Kale And Radicchio With Almonds And Balsamic Orange Glaze Recipes

Grilled Kale and Radicchio with Almonds and Balsamic-Orange Glaze image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 8

1/3 cup balsamic vinegar
1/4 cup fresh orange juice, plus 2 large strips zest
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
1 1/2 pounds lacinato kale (3 to 4 bunches), thickest stems trimmed
2 heads radicchio, each cut into 6 wedges, core left intact
Coarse salt and freshly ground pepper
1/3 cup whole almonds, toasted and very coarsely chopped
Cold-pressed orange olive oil (such as O blood-orange olive oil), for drizzling

Steps:

Bring vinegar, juice, and zest to a rapid simmer in a small saucepan, and cook until reduced to 1/4 cup, about 5 minutes. Let cool slightly; remove zest, and discard. Whisk in 2 tablespoons extra-virgin olive oil.
Preheat a grill or grill pan to medium heat. Toss kale and radicchio with remaining 1/4 cup extra-virgin olive oil and 2 teaspoons salt; season with pepper. Separate out radicchio, and grill, turning occasionally, until tender and lightly charred in places, 8 to 10 minutes. Transfer to a large bowl, and toss with 1 tablespoon dressing. In 2 or 3 batches, grill kale, keeping it piled on grill and turning often to prevent too much charring, until wilted, about 6 minutes per batch. Transfer each batch as grilled to bowl with radicchio, and toss each batch with 1 tablespoon dressing. When all kale has been added, toss with any remaining dressing and the almonds until thoroughly coated. Transfer to a large platter, and drizzle with 1 tablespoon orange olive oil or more to taste.

Balsamic-Grilled Radicchio with Shaved Pecorino image

Provided by Michael Presnal

Yield Makes 8 servings

Number Of Ingredients 8

1/3 cup extra-virgin olive oil
1/4 cup balsamic vinegar
6 garlic cloves, chopped
1 tablespoon chopped fresh rosemary
1 teaspoon (packed) finely grated orange peel
1/2 teaspoon dried crushed red pepper
4 large heads of radicchio, each quartered through core end
1 cup Pecorino Romano cheese shavings

Steps:

Whisk oil, vinegar, garlic, rosemary, orange peel, and crushed red pepper in large bowl. Add radicchio and toss to coat. Marinate 15 minutes.
Prepare barbecue (medium heat). Drain marinade into small bowl. Place radicchio on grill; sprinkle with salt and pepper. Grill radicchio until edges are crisp and slightly charred, turning occasionally, about 6 minutes. Transfer radicchio to serving platter. Drizzle with reserved marinade and sprinkle with cheese shavings.

Grilled Radicchio and Kale, Sauerkraut Style image

Provided by Bobby Flay

Yield Serves 8

Number Of Ingredients 11

1/2 cup plus 1 tablespoon canola oil, plus more for brushing
1 large shallot, chopped
1/2 cup apple cider vinegar
8 juniper berries
1/2 teaspoon caraway seeds
1/2 teaspoon yellow mustard seeds
3 fresh thyme sprigs
1 to 2 tablespoons sugar, to taste
Kosher salt and freshly ground black pepper
3 heads radicchio, halved lengthwise
2 big bunches kale, soaked in cold water

Steps:

1. Heat 1 tablespoon of the oil in a small saucepan over medium heat. Add the shallot and cook until soft, about 2 minutes. Add the vinegar, juniper berries, caraway seeds, mustard seeds, thyme, sugar, 1 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil and cook until the sugar and salt are dissolved, 1 to 2 minutes. Remove from the heat. Let sit for 15 minutes then strain into a small bowl, discarding the solids. Slowly whisk in the remaining 1/2 cup oil until emulsified.
2. Heat your grill to high for direct grilling.
3. Brush the cut sides of the radicchio with oil and season with salt and pepper. Grill, cut side down, until golden brown and slightly charred, 2 to 3 minutes. Brush the tops with oil, flip over the radicchio, and continue grilling until just heated through, 2 to 3 minutes longer. Remove from the grill. Thinly slice the radicchio and put it in a bowl.
4. Remove the kale from the water and shake gently to get some of the water off. Season with salt and pepper and place on the grill. Cook until slightly wilted and charred on all sides, about 30 seconds per side. Remove from the grill. Thinly slice and add to the radicchio.
5. Add the dressing to the radicchio and kale and toss to coat. Let sit at room temperature for 30 minutes to allow the flavors to meld.