grilled coconut kale

Grilled Coconut Kale

Serves 6.  Since we usually grow a good crop of kale, I am always looking for new recipes to try with it.  This one is from the NY Times Cooking site.  The kale soaks in this mixture for at least 4 hours, then you grill it.  There is a sneaky heat in this one!

            3 bunches kale

            3 (13.5 oz.) cans coconut milk

            1 Tbs. kosher salt

            1 tsp. ground cayenne pepper

            1 tsp. mild paprika

            ¼ c. freshly squeezed lemon juice

Wash kale thoroughly and cut out the stalks.  Cut the wide leaves into strips the width of the small leaves.

In a large pot set on low heat, heat the coconut milk until it is thoroughly mixed and just lukewarm.  Transfer to a large, nonreactive bowl and add salt, cayenne, paprika, and lemon juice.  Stir in the kale, cover with plastic wrap and refrigerate for at least 4 hours.

Hear a grill or cast-iron grill pan over high heat.  Remove kale from refrigerator and stir to make sure leaves are well covered in marinade.  Using metal tongs, place kale on grill in a single layer.  Cook for 45 to 60 seconds, or until 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.