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Grilled Kale and Radicchio with Almonds and Balsamic-Orange Glaze

Recipe photo courtesy of Marcus Nilsson

California cold-pressed orange olive oil, made from pressing oranges along with olives, lends its pure, bright flavor to these greens.

Source: Martha Stewart Living, November 2012
Total Time Prep Servings



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How would you rate this recipe?
  • 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.

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