Photo: Sauerkraut-Style Grilled Radicchio and Kale Recipe
Ingredients
- 1 cup apple cider vinegar
- 2 tablespoons sugar
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon yellow mustard seeds
- 8 juniper berries
- 1 large shallot, chopped
- 3 heads radicchio, quartered
- Canola oil, for brushing
- 2 big bunches kale, tough stems removed, soaked in cold water
- 2 tablespoons olive oil
Directions
Combine the vinegar, sugar, 1 teaspoon kosher salt, 1/4 teaspoon pepper, caraway, mustard seeds, juniper berries and shallots in a medium saucepan. Bring to a boil and cook until the sugar and salt are dissolved. Remove from the heat and strain into a small bowl, discarding the solids.
Preheat the grill to high.
Brush the radicchio with canola oil and season with salt and pepper. Grill cut side down until golden brown and slightly charred, 2 to 3 minutes per side. The radicchio should not be cooked all the way through, but retain some bite. Remove from the grill, thinly slice and put in a bowl.
Remove the kale from the water and shake gently to get some of the water off (any excess water will help it steam while grilling). Season with salt and pepper and place on the grill. Grill until slightly wilted and charred on all sides, about 1 minute per side. Remove, thinly slice and add to the radicchio. Add some of the vinegar mixture and toss to coat. Toss again with olive oil, salt and pepper. Taste, and add more vinegar if desired. Let sit at room temperature for 30 minutes to allow the flavors to meld.
Per Serving: Calories: 117; Total Fat: 5 grams; Saturated Fat: 1 gram; Protein: 3 grams; Total carbohydrates: 17 grams; Sugar: 3 grams; Fiber: 2 grams; Cholesterol: 0 milligrams; Sodium: 67 milligrams
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By TheCretch
Dallas, TX
on September 03, 2012
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Saw this a maybe a year back on Bobby's show during the summer when he was grilling a ton of sausage and meat and bread - and this. I have been making this almost every other time I grill now. The acidity of the vinegar is a great pairing to cut through some of that grease and fat that can overwhelm your 'buds every now and then.
Since I make this a lot, I have taken to not boiling the sauce before, and just going with straight cider vinegar, sugar, and salt an pepper into the chopped and sliced veggies (sometimes I add sauteed shallots into the mix rather than straining them out. Loses some of the depth of flavors that way, but who has juniper berries laying around the house? :-
When guests come and I plan this, I take it back up a notch and run to the specialty store and grab them, and put myself through the paces.
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