Grilled Kale Toasts

Smoky grilled kale gets tossed in a tangy yogurt dressing and mounded on crusty bread in this no-fuss starter from chef Camille Becerra of New York City’s Navy.

  • Total Time:
  • Servings: 4

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  • 1/2 cup Greek yogurt
  • 6 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon whole-grain mustard
  • Kosher salt
  • Pepper
  • 1 bunch Tuscan kale (12 ounces)
  • Four 1-inch-thick slices of ciabatta bread
  • 1 garlic clove, halved lengthwise
  • 1/2 cup pecorino cheese shavings

How to make this recipe

  1. Preheat a cast-iron grill pan. In a large bowl, whisk the yogurt with the 6 tablespoons of olive oil, the lemon juice and mustard. Season with salt and pepper.

  2. Working in 2 batches, grill the kale over moderate heat, turning, until lightly charred, about 3 minutes per batch. Transfer to a work surface. Discard the ribs and chop the kale. Add to the yogurt dressing and toss to coat evenly.

  3. Brush one side of each bread slice with oil and grill oil side down until golden, about 5 minutes. Rub the grilled sides with the cut garlic. Top with the kale and cheese and arrange on a platter. Serve warm.

Make Ahead

The dressing can be refrigerated overnight.

Suggested Pairing

Pair these easy toasts with a crisp and peppery Austrian white.

Contributed By Photo © Con Poulos Published June 2015

1033441 recipes/grilled-kale-toasts 2015-05-15T20:09:14+00:00 Camille Becerra appetizers-starters|4|fast|staff-favorite|vegetarian|grilling-barbecuing|summer|barbecue-cookout june-2015 recipes,grilled-kale-toasts 1033441

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