Ready to up your food game at home, by the beach, or on the grill? We can help with that: Well+Good teamed up with Today Food to not just give you advice, but to show you how it’s done. (Because recipes are nice, but step-by-step videos are even better.) Each week, we’ll be unveiling new videos highlighting a super-easy, delish recipe that’s sure to become a go-to all year long.
We kicked off the summer with a game changing kale destemming trick (no knife needed), and last week was all about keeping skin glowing (and not burnt to a crisp). This week we’re heating things up—literally. You’ve mastered braising, blending, and even massaging your greens. And now that the weather is practically begging for the grill to be fired up, it’s time to add grilling greens to your repertoire.
Just like steak or portobello mushrooms, your greens taste even better when they’re grilled.
Yes, just like steak or portobello mushrooms, your greens taste even better when they’re grilled. “It’s a lighter, more flavor-immediate alternative,” explains Jason Weiner, executive chef at Almond, whose Manhattan and Bridgehampton locations highlight fresh, locally sourced ingredients (the summer menu will feature grilled kale raab, the leafy green’s flowery tops that are usually overlooked). Weiner recommends pairing grilled greens with Mediterranean flavors, and is a big fan of throwing it on the Weber with (sustainably sourced) fish to make a meal out of it.
In this week’s featured video (which you can watch above), we reveal the master grilling techniques for cabbage, radicchio, and romaine—and avocado for good measure. You can throw ‘em all on the grill at the same time, or step up your game with six different recipes below. —Willa Tellekson-Flash and Emily Laurence
Ready to turn up the heat? Check out these six recipes for cooking your greens on the grill all summer long.
Swapping in grilled greens for their raw equivalent will totally transform your go-to salad. “This salad is so vibrant and colorful—the essence of ‘salad’ in my mind,” says The Tart Tart blogger Linda Xiao. “The kale is lightly brushed with olive oil, sprinkled with salt, and grilled, so it almost feels like you’re eating kale chips. Plump, juicy tomatoes and ricotta round out the taste, so you get crisp, creamy, and colorful with every bite.” No grill? No problem—Xiao used her toaster oven and got the same result!
Virtually everyone loves a good roasted veggie. But in warmer months, just the thought of turning on the oven can make you sweat. And that’s where grilling comes in. With Food + Love blogger Sherrie Castellano’s recipe is simple yet delish: “Simply coat the cabbage and hot peppers in a thin layer of olive oil, sprinkle them with sea salt and pepper, and grill on all sides until lightly charred. Summer eating at its finest.”
You can get this nutritious green stir-fried with garlic at your favorite Chinese restaurant in winter, but warmer months are a perfect time to throw it on the grill. Coated in soy sesame sauce, bok choy is the star of this superfood-packed rice bowl. (Bonus points for the very ‘grammable grill marks.)
Not a big fan of the stereotypically bitter chicory? This recipe might make a convert out of you. “The bitterness of radicchio gets tempered a bit once grilled or cooked,” A Beautiful Plate‘s Laura explains. This recipe—which comes simply grilled and topped with homemade balsamic syrup, almonds, and parmigiano-reggiano cheese—practically screams summer dinner party-worthy. Time to start mixing the cocktails….
Grilling green and purple cabbage makes for a meal that is both colorful and nutritious. The vitamin C-rich cruciferous veg doesn’t crumble when sliced in wedges and charred on the grill. (Consider that a serious bonus for any BBQ newbies out there with visions of their dinner falling between the grates and literally going up in flames.)
Romaine leaves may make for a great salad base, but the hearts make for a stand-alone meal. Whip this one up by grilling the figs alongside the romaine hearts, drizzling both with balsamic. This will prove once and for all that there’s no such thing as #sadsummerbbqsalad.
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