Description
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
- ½ teaspoon red pepper flakes, or to taste
- 2 bunches kale, leaves separated, stems discarded
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 4 hrs 15 mins
Servings: 6