Kenmore Greatest Generation of Grilling Cook-Off entry by Brad Berg, Ohio State Fair

The food I am serving today is influenced by a meal that I had planned to cook for my younger brother and my dad. Unfortunately, I never got that opportunity. The 3 Berg men are all well known for their love of experimenting in the kitchen, and we would often discuss some new flavor combos, ingredient, or method we had "discovered". So, preparing this recipe for my brother & my dad was going to be a kind of big moment. That moment was taken away from us, when we lost my brother in a tragic accident. No more sharing ideas over the phone, no more taste-testing, no more rivalry, no more inspiration. While today’s dish has evolved a bit from that 1st iteration, its influences are still clear, as are my brother’s. Cooking this meal & telling this story seems far too personal, but it’s also a source of great passion for me, and that’s what one needs to produce good food, passion.


preparation Time
0 mins

cook Time
4 mins


99 per serving


  • 12 leaves fresh, young, tender kale
  • cooking spray
  • salt and pepper



Prepare a medium - hot grill (375 - 450 degrees)


Spray both sides of each kale leaf with a quick blast of cooking spray


Place leaves directly over heat, flip after about 2 minutes (some charring is a good thing), and continue to grill for another 2-3 minutes.


Remove from grill, season both sides with salt and freshly ground pepper.

recipe by



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