Grilled Coconut Kale

1
Malinda Coletta

By
@Professorchef

The coconut milk take away that bitter taste you get from kale..and grilling it adds a twist to the flavor as well!

Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
4 Hr
Cook:
10 Min

Ingredients

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  • 3 bunch
    kale
  • 3 can(s)
    coconut milk
  • 1 tsp
    cayenne pepper
  • 1 tsp
    salt
  • 1 tsp
    paprika
  • 1/4 c
    lemon juice

How to Make Grilled Coconut Kale

Step-by-Step

  1. Wash the kale thoroughly and cut out the stalks. Cut the wide leaves into strips the width of the small leaves.
  2. In a large pot set over a low flame, heat the coconut milk until it is thoroughly mixed and just lukewarm. Transfer to a large, nonreactive bowl and add the remaining ingredients. Stir in the kale, cover with plastic wrap and refrigerate for at least 4 hours
  3. Preheat a grill or a cast-iron grill pan over high heat. Remove the kale from the refrigerator and stir to make sure the leaves are well covered in marinade. Using metal tongs, place the kale on the grill in a single layer. Cook for 45 to 60 seconds, or until the leaves are sizzling, then turn over and grill the other side for another 45 to 60 seconds, or until the leaves have visibly softened. Serve immediately

Printable Recipe Card

About Grilled Coconut Kale

Course/Dish: Vegetables
Other Tag: Quick & Easy




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