Kale charred over direct heat until the edges crisp, tossed with garlic, chilli, and olive oil. A quick, punchy side that works with everything.
smokeandsoil.com/recipes/charred-kale-with-garlic-and-chilli
by L Field
Prep
10 min
Cook
12 min
Total
22 min
Serves
4
Level
Hard
Method
BBQ
Ingredients
High heat transforms these vegetables completely. The char isn’t just cosmetic — it’s structural, adding a layer of bitterness that balances the natural sweetness beneath. Cavolo nero, with its sturdy leaves and earthy flavour, stands up well to direct flame, making it an ideal candidate for this style of cooking.
The combination of garlic and chilli adds a straightforward punch, while a squeeze of fresh lemon juice cuts through the richness, brightening the dish. Cooking over clean, controlled fire ensures the kale develops a smoky depth without becoming overwhelmed by harsh or acrid notes. It’s a simple approach that respects the ingredient and the process, turning everyday greens into something worth returning to.
This recipe is about using the BBQ as a tool — not just for meat, but for elevating seasonal, homegrown produce. It demands attention and care, but rewards with a dish that’s both vibrant and grounded in clean, whole-food principles. A reminder that good BBQ doesn’t need to be complicated or indulgent to be satisfying.
Ingredients
washed and dried
divided
finely minced
finely sliced (or 1 tsp chilli flakes)
Health Notes
This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
180
kcal
6g
protein
15g
carbs
10g
fat
Values are estimates and vary with portion size and preparation.
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Prepare the Grill
Light a full chimney of Weber briquettes. Once fully ashed over, distribute them evenly for a high-heat direct zone in the Weber Master-Touch. The cooking grate should be positioned directly over the coals. Target a grate temperature of approximately 250°C.
Prepare the Kale
In a large mixing bowl, toss the kale leaves with 1 tablespoon of the olive oil and a generous pinch of salt and pepper. Ensure the leaves are lightly and evenly coated.
Char the Kale
Working in batches if necessary to avoid overcrowding the grate, place the kale directly over the high heat. Close the lid for 30 seconds to allow the heat to penetrate. Open the lid and use tongs to turn the kale. Continue to cook for a total of 3 to 5 minutes, turning frequently, until the edges are visibly charred and crisp, but the centre of the leaves remains slightly tender. Remove immediately to the large mixing bowl.
Dress and Serve
In a small bowl, combine the remaining 2 tablespoons of olive oil, the minced garlic, sliced chilli, and lemon juice. Pour the dressing over the hot, charred kale and toss vigorously to coat. The residual heat from the kale will lightly cook the garlic and chilli, mellowing their raw edge. Taste and adjust seasoning with salt and pepper as required. Serve immediately.
Dress and Serve
In a small bowl, combine the remaining 2 tablespoons of olive oil, the minced garlic, sliced chilli, and lemon juice. Pour the dressing over the hot, charred kale and toss vigorously to coat. The residual heat from the kale will lightly cook the garlic and chilli, mellowing their raw edge. Taste and adjust seasoning with salt and pepper as required. Serve immediately.
Health Notes
This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.
Per serving (estimate)
180
kcal
6g
protein
15g
carbs
10g
fat
accessory
A grill basket is an essential accessory for anyone serious about clean, whole-food cooking over fire. It allows you to cook smaller, delicate items like vegetables and fish fillets without losing them through the grates. This means less waste and more control over your cooking, which fits perfectly with the Smoke & Soil ethos of everyday BBQ using homegrown and seasonal ingredients. The basket keeps your food contained while still exposing it to direct heat and smoke, encouraging a lovely char and smoky flavour without the risk of flare-ups or sticking. Using a grill basket is straightforward but requires a bit of care to get the best results. Always oil the basket before placing food inside to prevent sticking, and avoid overcrowding to ensure proper charring rather than steaming. The design encourages even cooking and makes it easy to turn your food gently, preserving its shape and texture. It is ideal for weeknight cooking when you want a quick, no-fuss way to grill vegetables or fish without the mess or hassle of fiddly flipping. Incorporating a grill basket into your BBQ routine also promotes versatility. You can experiment with different vegetables, marinate fish fillets, or even try delicate items like tofu or halloumi. It’s a simple tool that enhances your ability to cook clean, seasonal food over fire, keeping the process efficient and enjoyable. This accessory aligns with our no-nonsense, confident approach to BBQ and fire cooking, making it a must-have for home cooks who value flavour and practicality.
Written by
L Field
