Grilled Kale with Carrot Parnsip Kinpira

This warm salad can be prepared ahead of time and served at room temperature. These are key attributes that I look for when deciding which recipes to include in my dinner party menus so that I can be present with my friends when they arrive — not toiling over anything too fussy.

Grilled Kale

Wilting kale over high heat actually makes it even more green and vibrant. Plus it tenderizes kale’s tough fibers, and adds a nice char. This recipe gets people who think they don’t like kale going back for seconds!

Yield: ~3 Cups
Serving Size: ~1/2 cup
Servings: 6 

Ingredients

  • 2 bunches curly kale

  • Oil, to drizzle

  • Sprinkle, kosher salt

Instructions

Preheat grill (or a large cast iron pan if you’re using the stove) to high heat. 

For this recipe, you’ll want to keep the stems to help with the cooking process. Wash the whole leaves and hold them by the stems to shake them dry. Then spread the leaves out on a sheet tray and drizzle them with oil and salt. 

Place the kale on the grill with the stem facing you. Cook briefly, just until the leaves turn vibrant green with a slight char. Use tongs to remove kale from the grill. Let cool, then cut off thick stems and give kale a rough chop.

Carrot Parsnip Kinpira

Kinpira is a staple of Japanese homestyle and bento cuisine. It is traditionally made with burdock and carrots. Burdock can easily be found at Asian markets in the US, but when parsnips are in season, I love to use them in place of the burdock as a local take on this traditional dish.

Yield: ~3 Cups (365g)
Serving Size: ~1/2 cup 
Serves: 6 

Ingredients

  • ~1-2 T avocado oil

  • 2 cups parsnip, cut into 2” matchsticks (175g)

  • 2 cups carrots, cut into 2” matchsticks (175g)

  • 1/4 cup water 

  • 1 pinch salt (3g)

  • 1 Tbsp sake (18g)

  • 1 Tbsp tamari (18g)

  • 1 Tbsp sugar (14g)

Instructions

Heat a skillet over high heat. When hot, swirl oil in pan.

Add parsnip and carrots, toss to coat with oil, then quickly spread in a single layer in pan. Cook without stirring until vegetables brown lightly on the underside, about a minute.

Add water and seasonings (salt, sake, tamari, and sugar) and continue to cook until the liquid has evaporated.

Remove from heat. The vegetables should still have a crunchy texture and a lightly sweet, salty flavor.

Leanne ValentiComment