Submitted by: Christine Greeno
Prep Time: 5 Minutes
Cook Time: 0 Seconds
A great way to enjoy Kale, with the grilled flavor from the BBQ and crispy texture, a simply delicious treat!
Wash the kale thoroughly and cut out the stalks. Cut the wide leaves into strips the width of the small leaves.
In a large pot set over low heat, cook the coconut milk until it is thoroughly mixed and just lukewarm. Transfer to a large, nonreactive bowl and add the remaining ingredients. Stir in the kale, cover with plastic wrap and refrigerate for at least 4 hours.
Preheat a grill (BBQ) or a cast-iron grill pan over high heat. Remove the kale from the refrigerator and stir to make sure the leaves are well covered in marinade. Using metal tongs, place the kale on the grill in a single layer. Cook for 45 to 60 seconds, or until the leaves are sizzling, then turn over and grill the other side for another 45 to 60 seconds, or until the leaves have visibly softened.