I’d always heard you can grill greens, but I never had the courage to do it. I mean, I've caught my grill on fire more times than I can remember...should I really put something as delicate as leaves on there?! But grilling is such a great way of cooking healthy meals when it's too hot to be in the kitchen (like now!) that I decided to take a chance on this grilled coconut kale.
Grilled coconut kale
1 bunch kale
1 can full-fat coconut milk (the added creaminess keeps the kale from burning)
Spices (I went with Mrs. Dash Extra Spicy plus extra black pepper; you can also just use cumin, chili powder, and red pepper. Think spicy and warm!)
This recipe is so simple to make! First, wash the kale and then dip it in a dish with the coconut milk; then turn it over and over until it’s well-coated. Then sprinkle liberally with the spices. Cover it with foil and let it marinate in the fridge for about four hours, turning a few times to redistribute the coconut milk.
Once the leaves have marinated, fire up the grill! Kale is surprisingly hearty. I kept the heat low but really and it about five minutes on each side over medium heat.
The finished product was really smoky and flavorful. I thought it was going to be crispy, but it really wasn’t; it was just tender and delicious.
Give this recipe a try this week and let me know what you think!
- Rachel
Sounds yummy. Now, if you want something a bit spicier, try chopping the kale, and then stir-frying it briefly with garlic and chopped ripe (red) jalapenos, with just a dash of salt.
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