Coconut And Lime Grilled Kale

1. 1

   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.

2. 2

   Place kale into marinade and press down to ensure all leaves are covered. Cover the bowl with plastic wrap and refrigerate for 4 hours.

3. 3

   Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove kale from marinade and shake off excess. Discard remaining marinade.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.