It’s Grilling Season: Treat Your Vegetables More Like Meat
Braising: Searing something on a high heat and then cooking it slowly isn’t just for meats. This method of cooking works well with heartier vegetables. Chef CJ recommends braising eggplant, artichokes, cauliflower, and onions.
Try It: Braised Artichokes with white wine, garlic, tomatoes, and pancetta. Chef CJ says, “Treat the artichoke just like you would meat. Sear them off on a high heat and then lower to braise them. You could even flour them first before searing. This will allow the sauce to thicken. And always lemon and butter at the end.”
Grilled Kale and Vegetable Kabob with Lemon and Olive Oil
Makes 4-5 skewers
INGREDIENTS:1 bunch Tuscan Kale
1 red or white onion (cut into 1-2 ” pieces)
4-6 button mushrooms
Salt and pepper|
2-4 skewers (if using wood, soak in water for a few hours)
METHOD:1. Blanch the kale by cooking them in boiling salted water for three minutes.
2. After three minutes plunge the kale into bowl filled with ice and water.
3. Drain the kale and lightly squeeze off the excess water.
4. Slice the zucchini into 1/4 inch discs.
5. Lay the kale out on cutting board, and stack the leaves on top of each other.
6. Starting at the end of the kale, pierce the kale with the skewer so there is still a few inches of the skewer sticking out.
7. Slide on a mushroom, then a zucchini and then a piece of onion.
8. Repeat with the kale so it “hugs” the vegetables and then with the vegetables.
9. Season the kabobs with olive oil and salt and pepper.
10. Grill on grill for about three minutes each side.
11. Drizzle lemon juice on top.