Grilled Kale And Radicchio With Almonds And Balsamic Orange Glaze Recipes

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GRILLED KALE AND RADICCHIO WITH ALMONDS AND BALSAMIC-ORANGE GLAZE

California cold-pressed orange olive oil, made from pressing oranges along with olives, lends its pure, bright flavor to these greens.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 35m

Number Of Ingredients 8



Grilled Kale and Radicchio with Almonds and Balsamic-Orange Glaze image

Steps:

  • Bring vinegar, juice, and zest to a rapid simmer in a small saucepan, and cook until reduced to 1/4 cup, about 5 minutes. Let cool slightly; remove zest, and discard. Whisk in 2 tablespoons extra-virgin olive oil.
  • Preheat a grill or grill pan to medium heat. Toss kale and radicchio with remaining 1/4 cup extra-virgin olive oil and 2 teaspoons salt; season with pepper. Separate out radicchio, and grill, turning occasionally, until tender and lightly charred in places, 8 to 10 minutes. Transfer to a large bowl, and toss with 1 tablespoon dressing. In 2 or 3 batches, grill kale, keeping it piled on grill and turning often to prevent too much charring, until wilted, about 6 minutes per batch. Transfer each batch as grilled to bowl with radicchio, and toss each batch with 1 tablespoon dressing. When all kale has been added, toss with any remaining dressing and the almonds until thoroughly coated. Transfer to a large platter, and drizzle with 1 tablespoon orange olive oil or more to taste.

1/3 cup balsamic vinegar
1/4 cup fresh orange juice, plus 2 large strips zest
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
1 1/2 pounds lacinato kale (3 to 4 bunches), thickest stems trimmed
2 heads radicchio, each cut into 6 wedges, core left intact
Coarse salt and freshly ground pepper
1/3 cup whole almonds, toasted and very coarsely chopped
Cold-pressed orange olive oil (such as O blood-orange olive oil), for drizzling

SAUERKRAUT-STYLE GRILLED RADICCHIO AND KALE

Provided by Bobby Flay

Categories     side-dish

Time 55m

Yield s: 8 servings

Number Of Ingredients 11



Sauerkraut-Style Grilled Radicchio and Kale image

Steps:

  • 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.

Nutrition Facts : Calories 117 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 67 milligrams, Carbohydrate 17 grams, Fiber 2 grams, Protein 3 grams, Sugar 3 grams

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

PERFECTLY GRILLED RADICCHIO

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 1h30m

Yield 8 servings

Number Of Ingredients 8



Perfectly Grilled Radicchio image

Steps:

  • Cut the radicchio in quarters lengthwise, being sure to keep some of the stem attached to each quarter. Trim off any dark bits of stem. Submerge the radicchio quarters in ice water for 1 hour to remove some bitterness. Put a plate on top of the radicchio to keep them under water.
  • In a medium bowl, combine all ingredients except the mozzarella. Mix well.
  • Prepare a hot fire in your grill, or heat a cast iron grill pan over medium-high heat.
  • Drain the radicchio and place them on paper towels to absorb remaining water. Open up the leaves and spoon the olive oil mixture inside. Place the radicchio quarters on a baking sheet and pour the remaining marinade mixture. Season generously with salt and pepper.
  • Grill the radicchio until browned on the outside but still raw in the center, 3 to 5 minutes, turning occasionally. Be careful, as the oil mixture may flame up.
  • When the radicchio begins to brown, pull from the grill, open up a section of each portion and place a slice of mozzarella inside. Place quarters back onto the sheet pan and place the pan directly on the grill for 5 minutes to melt the cheese. Drizzle any leftover dressing over the top of the grilled radicchio and serve warm.
  • If making radicchio in advance: Before the party, have the radicchio drained and marinated in the vinaigrette in the refrigerator.

4 heads radicchio
12 garlic cloves, minced
2 teaspoons crushed red pepper flakes
3 tablespoons fresh thyme leaves
2 cups extra-virgin olive oil
1/2 cup balsamic vinegar
1 pound mozzarella, cut into 16 pieces
Salt and freshly ground black pepper

GRILLED RADICCHIO AND KALE, SAUERKRAUT STYLE

Provided by Bobby Flay

Categories     Leafy Green     Side     Fourth of July     Vegetarian     Father's Day     Backyard BBQ     Kale     Summer     Grill     Grill/Barbecue     Vegan     Caraway     Radicchio     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 11



Grilled Radicchio and Kale, Sauerkraut Style image

Steps:

  • 1. Heat 1 tablespoon of the oil in a small saucepan over medium heat. Add the shallot and cook until soft, about 2 minutes. Add the vinegar, juniper berries, caraway seeds, mustard seeds, thyme, sugar, 1 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil and cook until the sugar and salt are dissolved, 1 to 2 minutes. Remove from the heat. Let sit for 15 minutes then strain into a small bowl, discarding the solids. Slowly whisk in the remaining 1/2 cup oil until emulsified.
  • 2. Heat your grill to high for direct grilling.
  • 3. Brush the cut sides of the radicchio with oil and season with salt and pepper. Grill, cut side down, until golden brown and slightly charred, 2 to 3 minutes. Brush the tops with oil, flip over the radicchio, and continue grilling until just heated through, 2 to 3 minutes longer. Remove from the grill. Thinly slice the radicchio and put it in a bowl.
  • 4. Remove the kale from the water and shake gently to get some of the water off. Season with salt and pepper and place on the grill. Cook until slightly wilted and charred on all sides, about 30 seconds per side. Remove from the grill. Thinly slice and add to the radicchio.
  • 5. Add the dressing to the radicchio and kale and toss to coat. Let sit at room temperature for 30 minutes to allow the flavors to meld.

1/2 cup plus 1 tablespoon canola oil, plus more for brushing
1 large shallot, chopped
1/2 cup apple cider vinegar
8 juniper berries
1/2 teaspoon caraway seeds
1/2 teaspoon yellow mustard seeds
3 fresh thyme sprigs
1 to 2 tablespoons sugar, to taste
Kosher salt and freshly ground black pepper
3 heads radicchio, halved lengthwise
2 big bunches kale, soaked in cold water

ORANGE BALSAMIC GLAZE

Categories     Condiment/Spread     Fruit Juice     Citrus     Christmas     Quick & Easy     Orange     Winter     Simmer     Gourmet

Yield Makes about 2 1/4 cups

Number Of Ingredients 9



Orange Balsamic Glaze image

Steps:

  • Heat butter in a 3-quart heavy saucepan over moderate heat until foam subsides, then cook shallot, stirring, until golden brown, about 5 minutes. Stir in remaining ingredients and simmer briskly, uncovered, stirring occasionally, until thickened and reduced to about 2 1/4 cups, about 25 minutes.

1 1/2 tablespoons unsalted butter
1 cup finely chopped shallot
1 cup thawed frozen orange juice concentrate (8 oz)
1/2 cup water
1/2 cup sweet orange preserves
1/2 cup balsamic vinegar
1 tablespoon salt
1/2 tablespoon cracked black peppercorns
1 1/2 teaspoons finely grated fresh orange zest

SAUTEED RADICCHIO WITH HONEY AND BALSAMIC VINEGAR

Serve this simple side of sauteed radicchio with grilled steak, chicken, or Italian sausages.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5



Sauteed Radicchio with Honey and Balsamic Vinegar image

Steps:

  • Rinse radicchio (leave some water still clinging to leaves). In a large skillet, heat oil over medium-high. Add radicchio and season with salt and pepper. Cook, tossing, until tender, about 4 minutes. Add vinegar and honey and stir to combine.

Nutrition Facts : Calories 44 g, Fat 1 g, Protein 1 g

2 heads radicchio, cored and torn into bite-size pieces
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
2 tablespoons balsamic vinegar
1 tablespoon honey

GRILLED RADICCHIO

Provided by Moira Hodgson

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5



Grilled Radicchio image

Steps:

  • Preheat coals.
  • Cut the radicchio heads in half. Brush all over with half the olive oil. Season to taste with salt and pepper.
  • Place the radicchio on a rack and grill, turning once, until the leaves are lightly charred and wilted. Sprinkle with the remaining oil, vinegar and thyme leaves and serve.

Nutrition Facts : @context http, Calories 217, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 21 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 350 milligrams, Sugar 2 grams

4 heads radicchio, halved
6 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
2 tablespoons balsamic vinegar (or to taste)
1 tablespoon fresh thyme leaves

BALSAMIC-GRILLED RADICCHIO WITH SHAVED PECORINO

Provided by Michael Presnal

Categories     Cheese     Garlic     Leafy Green     Side     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Vinegar     Grill/Barbecue     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 8



Balsamic-Grilled Radicchio with Shaved Pecorino image

Steps:

  • Whisk oil, vinegar, garlic, rosemary, orange peel, and crushed red pepper in large bowl. Add radicchio and toss to coat. Marinate 15 minutes.
  • Prepare barbecue (medium heat). Drain marinade into small bowl. Place radicchio on grill; sprinkle with salt and pepper. Grill radicchio until edges are crisp and slightly charred, turning occasionally, about 6 minutes. Transfer radicchio to serving platter. Drizzle with reserved marinade and sprinkle with cheese shavings.

1/3 cup extra-virgin olive oil
1/4 cup balsamic vinegar
6 garlic cloves, chopped
1 tablespoon chopped fresh rosemary
1 teaspoon (packed) finely grated orange peel
1/2 teaspoon dried crushed red pepper
4 large heads of radicchio, each quartered through core end
1 cup Pecorino Romano cheese shavings

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