I’m obsessed with stone fruit right now and kale’s always given in the kitchen. Grill the two and you’ll be in heaven. I’ve been whipping up this one multiple times a week. I haven’t tried it with a dairy-free sub yet because Mars loves this dish with crème fraîche added in. I usually love to use peaches but nectarines yield a result that’s just as good. The sweet and savory hits every spot.

Ingredients

1 bunch kale, stems removed (leave leaves as whole as possible)

1/4 cup full fat greek yogurt

2 tbsp lemon juice

1 tsp fresh ground black pepper

1 tsp sea salt

1/2 cup fresh basil leaves, torn

1/4 cup panko breadcrumbs, toasted

2 peaches, sliced thin

Directions

Heat your grill over high heat

Rub the kale with 1-2 tbsp olive oil

Place on grill and cook for 2-3 minutes on each side or until charred, then set aside.

In a large bowl, mix the yogurt, lemon, pepper, salt and olive oil.

Once kale has cooled, stack leaves and cut into 1’ ribbons.

Add to the dressing and toss to coat.

Add basil, breadcrumbs, and peaches then toss and serve.