Quickly charred Russian kale gets topped with a bright yogurt dressing flavored with garlic, shallot, fresh mint and a touch of red wine vinegar. Sprinkle with toasted hazelnuts and this salad works well as a simple dinner on its own, served with a cool glass of wine, or a substantial side. Make this recipe from Gjelina chef Travis Lett in less than 30 minutes.
For more quick-fix dinner ideas, check out our video recipe gallery. Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
The magic of pate-a-choux
Go behind the scenes at the Test Kitchen
Browse hundreds of recipes from the L.A. Times Test Kitchen
You can find Noelle Carter on Facebook, Google+ and Twitter. Email Noelle at email@example.com.
Grilled Russian kale with yogurt dressing and toasted hazelnuts
Total time: 25 minutes
Note: Adapted from Travis Lett of Gjelina. Lett suggests Russian kale from Coleman Farm or Flora Bella Farm.
1 cup Greek yogurt
1 shallot, very thinly sliced
1 clove garlic, minced
10 mint leaves, chopped
1/4 cup plus 3 tablespoons extra virgin olive oil, divided
3 to 4 tablespoons red wine vinegar, or to taste
Freshly ground pepper
1/2 cup raw hazelnuts (skin on)
2 bunches Russian kale, stems removed
1. Heat the oven to 350 degrees, and heat a grill pan over medium-high heat until hot.
2. In a mixing bowl, combine the yogurt, shallot, garlic, mint, one-fourth cup olive oil, 3 tablespoons red wine vinegar, one-fourth teaspoon salt and one-fourth teaspoon pepper. Adjust the vinegar, salt and pepper to taste. This makes about 1½ cups dressing, more than is needed for the remainder of this recipe. The dressing will keep for up to 3 days; keep covered and refrigerated until ready to use.
3. Place the hazelnuts on a jellyroll pan and toast in the oven until fragrant and golden, about 8 to 10 minutes. Transfer the hazelnuts to a clean, damp kitchen towel and rub to remove the skins. Roughly chop and set aside.
4. Place the greens in a bowl and lightly coat with the remaining 3 tablespoons olive oil. Lightly season with a pinch each of salt and pepper. Splash with a little cold water to help create steam on the grill. Place the greens on the hottest part of the grill until they slightly char, 1 to 2 minutes depending on the temperature of the grill. Start to move the greens around to avoid burning and continue wilting for another minute or so. They should be slightly charred around the edges and nicely softened in the center. Remove the greens to a large bowl and toss with enough dressing to lightly coat. Divide the salad among 4 serving plates, and divide the hazelnuts among the servings, sprinkling them over each salad. Serve immediately.
Each serving: 303 calories; 8 grams protein; 15 grams carbohydrates; 4 grams fiber; 26 grams fat; 3 grams saturated fat; 0 cholesterol; 2 grams sugar; 103 mg sodium.