No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Grilled Kale and Radicchio with Almonds and Balsamic-Orange Glaze

  • Prep:
  • Total Time:
  • Servings: 8
Grilled Kale and Radicchio with Almonds and Balsamic-Orange Glaze

Photography: Marcus Nilsson

Source: Martha Stewart Living, November 2012


  • 1/3 cup balsamic vinegar
  • 1/4 cup fresh orange juice, plus 2 large strips zest
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
  • 1 1/2 pounds lacinato kale (3 to 4 bunches), thickest stems trimmed
  • 2 heads radicchio, each cut into 6 wedges, core left intact
  • Coarse salt and freshly ground pepper
  • 1/3 cup whole almonds, toasted and very coarsely chopped
  • Cold-pressed orange olive oil (such as O blood-orange olive oil;, for drizzling


  1. Bring vinegar, juice, and zest to a rapid simmer in a small saucepan, and cook until reduced to 1/4 cup, about 5 minutes. Let cool slightly; remove zest, and discard. Whisk in 2 tablespoons extra-virgin olive oil.

  2. Preheat a grill or grill pan to medium heat. Toss kale and radicchio with remaining 1/4 cup extra-virgin olive oil and 2 teaspoons salt; season with pepper. Separate out radicchio, and grill, turning occasionally, until tender and lightly charred in places, 8 to 10 minutes. Transfer to a large bowl, and toss with 1 tablespoon dressing. In 2 or 3 batches, grill kale, keeping it piled on grill and turning often to prevent too much charring, until wilted, about 6 minutes per batch. Transfer each batch as grilled to bowl with radicchio, and toss each batch with 1 tablespoon dressing. When all kale has been added, toss with any remaining dressing and the almonds until thoroughly coated. Transfer to a large platter, and drizzle with 1 tablespoon orange olive oil or more to taste.

Reviews (2)

  • wiggieje 23 Nov, 2012

    I'm not one to worry about strong flavors or spicy food, but this was rather harsh. I didn't like it and none of my guests at Thanksgiving were wild about it either.

  • grazianolinda 25 Oct, 2012

    Vivid colors and distinctive flavors. I liked, bit too much orange for my husband. This is very healthy but probably not for a lot of palates due to the strong, somewhat ascerbic nature of its ingredients.