Grilled Flowering Kale With Yogurt Sauce

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“Grilled kale seasoned with garlic, a housemade yogurt sauce, and topped with cashews.”

Ingredients Nutrition


  1. Flowering Kale: Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.
  2. Place kale leaves, olive oil, and garlic in a stainless-steel mixing bowl. Mix together with a rubber spatula until leaves are coated with oil.
  3. Place on a heated char-grill or broiler over medium heat. Season to taste with salt and pepper. Cook until ends of kale are lightly browned and leaves are tender. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for a minimum of 15 seconds.
  4. Place in a heated serving bowl. Drizzle 1 oz. yogurt sauce over the kale and sprinkle with chopped cashews.
  5. Yogurt Sauce: Wash hands. Place all ingredients in a stainless-steel mixing bowl. Mix thoroughly.
  6. Transfer to a covered storage container, label, date, and refrigerate until needed. CCP: Refrigerate at 41°F, or below.

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