Ingredients

• 2 bunches lacinato kale (also known as black, dinosaur, or Tuscan kale)
• 2 tablespoons extra-virgin olive oil
• Kosher salt

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Instructions

1. Strip away and discard the stems of the kale. Tear the leaves into large bite-size pieces and toss them with the olive oil and a good pinch of salt.
2. Cook the leaves briefly over a medium fire seasoned with chunks of maple or oak. They will begin to burn and sizzle almost immediately. This is a good thing. Resist the temptation to turn them; the burn is good; the burn is your friend. After 4 to 5 minutes, turn them once to give a slight char to the wilted leaves that have been on top. Cook for another minute or two, and then remove them from the grill. That's it. Serve immediately.