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. Slideshow: More Kale Recipes 

Camille Becerra
June 2015

Gallery

© Con Poulos

Recipe Summary

total:
25 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.