CJ Jacobson’s Grilled Kale & Veggie Kebabs
2 tbsp. plus ½ tsp. kosher salt, divided
1 bunch kale
4 (10-in.) skewers
1 zucchini, cut into ¼-in.-thick rounds
1 red onion, cut into 1-in. wedges
8 button mushrooms
2 red bell peppers, cut into 1-in. pieces
1 tbsp. extra-virgin olive oil
¼ tsp. black pepper
1. Bring 2 quarts of water and 2 tablespoons of the salt to a boil over medium-high heat; add kale, and cook 3 minutes. Meanwhile, fill a large bowl halfway with ice water. Plunge cooked kale into ice-water bath to stop the cooking process. Drain kale, and gently squeeze to remove excess water.
2. Preheat grill to medium-high. Pierce stem end of 1 kale leaf with 1 skewer. Thread vegetable pieces alternately onto skewer, piercing kale leaf and folding leaf over each vegetable piece in a loose accordion style. Repeat with remaining kale, skewers and vegetables. Brush kebabs with oil; sprinkle with pepper and remaining ½ teaspoon salt.
3. Place skewers on oiled grates, and grill, covered, until vegetables begin to brown and release moisture, about 4 minutes per side. Squeeze lemon over kebabs, and serve immediately.
Active time: 20 minutes
Total time: 20 minutes