I love kale. It's so versatile, fitting into almost any cuisine, and delicious prepared in any way: steaming, frying, baking, braising, etc. I ALSO love grilled food. Grilling, to me, is like roasting-it makes almost any food even more delicious than it was to begin with. So when I encountered Rachael Ray's recipe for Grilled Tuscan Kale, I had to try it. (For the record, the amount of oil the recipe calls for is ridiculous. I used less than half of what they said, and everything turned out fine. And it already seemed oily enough.)
The husband and I don't have a real (ie, big, outdoor) grill, but we do have an electric grill that my mother-in-law gave us! Because it's small, it took 3-4 batches to properly grill one bunch of kale. Each batch took 3-4 minutes, so it wasn't much of an ordeal, though I'd really prefer to do this on a big grill where you could just lay them all out any be done with it.
We had it as a side with barbeque tofu and rice pilaf. You can only really eat this kale with your fingers!
Taste-wise, I would definitely make these again. The leaves get all crisp like kale chips, and the stems get softer and more tender. The garlic/vinegar/lemon juice combo sets off the kale's toastiness just enough. However, space-wise, I might wait until we get a real (big) grill to make the recipe once more.