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Grilled Kale And Radicchio With Almonds And Balsamic-Orange Glaze
Ingredients
- 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
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