Grilled Sardines with Kale

Instructions

1. 1

   Pat the cleaned sardines dry with paper towels and brush lightly with 1 tablespoon of olive oil. Season inside and out with salt, pepper, and half the fresh thyme. Set aside for 10 minutes.

   Tip: Dry sardines ensure better browning on the grill and prevent sticking.

2. 2

   Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced garlic and cook for 30 seconds until fragrant, then add the chopped kale.

3. 3

   Sauté the kale for 4-5 minutes, stirring occasionally, until it becomes tender and the edges turn crispy. Season with a pinch of salt and pepper, then transfer to a serving platter.

   Tip: Don't overcrowd the pan; work in batches if needed for optimal crispiness.

4. 4

   Preheat your grill to medium-high heat (about 400°F or 200°C). Lightly oil the grill grates to prevent sticking.

5. 5

   Place the sardines directly on the hot grill grates, skin-side down first. Grill for 3-4 minutes without moving them, until the skin is crispy and charred.

   Tip: Resist the urge to flip too early; let the skin crisp up for authentic Mediterranean flavor.

6. 6

   Carefully flip the sardines and grill the other side for 2-3 minutes until just cooked through. The flesh should flake easily with a fork.

7. 7

   In a small bowl, whisk together the remaining 2 tablespoons of olive oil, fresh lemon juice, remaining thyme, and red chili flakes.

8. 8

   Arrange the grilled sardines on top of the crispy kale, drizzle generously with the lemon-herb oil, and serve immediately with fresh lemon wedges on the side.

   Tip: This dish is best served hot, so bring it straight from grill to table.