Grilled Coconut Kale

Get your green on with this stupidly tasty side dish made by our friends at The Tapa Bar…

Kale is one of those vegetables that won’t go away. For a long time, no one talked about it. Then a few years back, it seemed like kale bought some ad space and suddenly everyone was all, “kale, kale, kale…I love kale.” But unlike other foodie things that have come and gone (I’m looking at you acai berry), kale appears here to stay – thank god. It’s not only nutritious and delicious, it’s also abundant and cheap and you can make everything from chips to Caesar salads out of it.

This simple recipe from our friends at The Tapa Bar is like dinner party potion – in a very good way.

INGREDIENTS

1 bunch of fresh kale chopped into three-inch pieces, stems removed

3/4 cup coconut milk

1 pinch of paprika

1 pinch of cayenne

1 pinch of sea salt

1/2 a juicy lemon

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METHOD

Step One

Mix all the ingredients except the kale together, whisking them to blend the spices

Put the kale into a large bowl, pour the coconut mixture overtop and toss so that the kale is evenly coated

Pop everything in the fridge for at least an hour so the coconut milk thickens up (you can leave it in there for up to 6 hours ahead of time)

Step Two

Heat a BBQ grill to MEDIUM heat

Using tongs, place the kale on the grill (it will crackle and spit a bit, but that’s fine)

Let it cook for a few minutes, then flip it all over (the kale will shrink in size, so be careful it doesn’t fall through)

Cook for another few minutes until it is a nice rich green colour and has a small about of char (burny bits) on it

Remove from heat, place in a shallow serving dish, squeeze lemon on top and serve

Need some help juicing that lemon? Check out this great citrus juicer – a standard tool for any chef or cocktail fan.Citrus Juicer

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