So I am always looking for new ways to cook kale. It is a delicious superfood and I love to incorporate it into my meals. I have been receiving a lot of dinosaur kale lately from my local CSA, Dragon Organics. Dinosaur kale is one of the meatier kales. Dark green in color, it's denseness makes it great for grilling or making Krispy Kale (I'll have to post this another time - one of my all time favorites!).
As I was searching through countless kale recipes, I stumbled upon a forum on chowhound.com about this kale marinated in a can of coconut milk with cayenne pepper, paprika, salt and pepper. I have never heard of this before and was instantly enticed, so I just had to try it! I was already planning on grilling turkey burgers sweet potatoes and fennel on the grill that night anyways, so the kale addition was perfect, and I threw in a bit of swiss chard as well.
Grilled Spicy Coconut Kale
2 bunches of kale and chard, washed and dried well
1 can coconut milk
1 tsp cayenne pepper
1 1/2 tsp paprika
Juice of 1-2 limes (I like it more limey)
Salt to taste
Remove the stems from the ends of your leaves up until the thickness subsides (they were quite chewy left on) and arrange in a 9x13 pyrex baking pan. Add the coconut milk and spices to a saucepan and warm to incorporate the flavors. Turn off heat, add lime juice. Pour marinade over leaves, turning and spooning over to evenly coat. Place in the refrigerator for 2-4 hours, or overnight. Grill the marinated leaves a few minutes each side until they start to crisp and the edges brown.
It was tangy and spicy and surprisingly delicious! Add this one to your next barbecue for sure.