I’d always heard you can grill greens, but I never had the courage to do it. I mean, I caught the damn grill on fire last week…should I really put something as delicate as leaves on there?! But for my dinner with Leah last Friday night, I wanted to do something special, and sauteing just wouldn’t cut it.
For the spices, I went with Mrs. Dash Extra Spicy plus extra black pepper; you can also just use cumin, chili powder, and red pepper. Many recipes I found also included lime juice. Think spicy and warm!
You definitely need full-fat coconut milk here! It’s so creamy (every time I dipped my hands in it, it was a spa-like experience) and so it coats the kale really well so it doesn’t burn. Dip the kale in the coconut milk (you’ll need less than one can) and turn it over and over until it’s well-coated. Then sprinkle with spices liberally. Cover it with foil and let it marinate in the fridge for about four hours, turning a few times to redistribute the coconut milk.
A word of caution: coconut milk looks inappropriate. It tends to shake off the kale leaves like dew might shake off a lily…or, quite honestly, like a boy might shake off on a girl. It made me feel about as awkward as I did the day I bought a turkey baster. These are the things we have to deal with when we have a dirty mind but love good food.
Once the leaves have marinated, fire up the grill! Kale is surprisingly hearty. I kept the heat low, but really, it can take about five minutes on each side over medium heat.
You don’t actually need to watch it like that super-involved chick at Mommy & Me. It’s fine.
Like…damn fine. Delicious fine! This is the best way I’ve ever found to eat kale. It’s really smoky and flavorful. I thought it was going to be crispy, but it really wasn’t; it was just tender and delicious.
I am looking forward to grilling more veggies this summer and kale is definitely getting in on some regular girl on grill action.