Perfect as a side, in stir-fries or tossed with pasta
1 tbsp garlic powder
1 tbsp smoked paprika
1/2 tbsp ground cumin
1/2 tbsp kosher salt
1/2 tsp ground black pepper
1 large bunch kale
2 tbsp olive oil
1. Heat a grill to medium-high. Line a heavy baking sheet with foil, or use a disposable foil baking sheet. Coat the foil or baking sheet with cooking spray.
2. In a small bowl, mix together the garlic powder, smoked paprika, cumin, salt and pepper. Set aside.
3. Trim off and discard the thick stems from the kale. Coarsely chop the kale leaves, aiming for pieces about 2 to 3 inches. Place the chopped kale in a large bowl, then drizzle it with the oil. Use your hands to toss the kale to coat evenly with the oil. Sprinkle half of the seasoning mixture over the kale, then toss again. Sprinkle the remaining seasoning and toss again.
4. Spread the kale in an even layer on the prepared baking sheet. Place the baking sheet directly on the grill and cook with the grill covered for 7 minutes, or until the kale is crisp and begins to brown. Serve immediately.
Adapted from Metro newspaper; credited to THE ASSOCIATED PRESS