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Coconut and Lime Grilled Kale Tasty Recipes

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Coconut and Lime Grilled Kale

"My wife and I had this at a tapas place in Victoria, BC. Wow, did we love it! Here is our attempt to recreate it. If using a gas grill, use a handful of wood chips to add a smoky flavor."

Ingredients :

  • 2 (13.5 ounce) cans coconut milk
  • 2 limes, juiced
  • 2 teaspoons smoked paprika
  • 1 teaspoon sea salt
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon red pepper flakes, or to taste
  • 2 bunches kale, leaves separated, stems discarded

Instructions :

Prep : 10M Cook : 6M Ready in : 4H15M
  • Heat coconut milk in a saucepan over low heat until lukewarm, about 5 minutes; pour into a large glass bowl. Stir lime juice, paprika, sea salt, cayenne pepper, and red pepper flakes into milk until marinade is smooth.
  • Place kale into marinade and press down to ensure all leaves are covered. Cover the bowl with plastic wrap and refrigerate for 4 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove kale from marinade and shake off excess. Discard remaining marinade.
  • Working in batches, grill kale leaves in a single layer until edges are slightly crispy and centers are soft, 45 to 60 seconds per side.

Notes :

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