I riffed on this recipe I found at Serious Eats and topped it with chicken. I cooked everything on the grill - which was tricky because the kale really wanted to just blacken and turn to ash.
My babysitting efforts paid off and most of the kale came off the grill cooked perfectly, smoky and meaty tasting - just like at Red Feather. I tossed it with the dressing, topped it with the chicken and grated Parmesan and served everything with a crusty loaf of warm bread.
It was really amazing and it will definitely be served often throughout the winter. It wasn't quite as good as Red Feather's though, which is fine by me ...
... now I have a reason to go back!
