Grilled Kale Salad

1 Bunch Fresh Kale

1 tbspn olive oil

1 tbspn lemon juice

1 tspn sea salt

1 tspn cracked pepper

1 tspn grated parmesan or romano 

Wash kale. Remove stems. Dry leaves and spread out on a platter. Brush lightly with olive oil. Sprinkle salt and pepper evenly over each leaf. Using tongs, lay out leaves over the second shelf of grill using medium-high heat. (Keep a close eye while cooking as these burn easily). Grill leaves for about 2 minutes each side. Kale leaves are done when they are slightly charred and tender in the center. Remove leaves from heat, chop into bite sized pieces, and toss with lemon juice and cheese. Serve warm as a side dish or under your favorite protein! 

Serves 2-4