• 1 lb kale with stems
  • 3 cups coconut milk
  • 1 tbsp salt
  • 1 tsp ground cayenne pepper
  • 1 tsp paprika
  • ¼ cup lemon juice

Wash kale thoroughly and cut off the stalks. (The tough stalks take too long to grill and are difficult to chew.) Cut kale leaves about 6 inches long.

Keep the smaller leaves as well.

In a pot, melt coconut milk on low heat until thoroughly mixed and just lukewarm. Transfer to a large stainless steel bowl and add salt, cayenne, paprika and lemon juice. Stir in kale leaves, cover with plastic wrap and refrigerate for at least 4 hours.

Preheat a barbeque or stovetop cast-iron grill to high heat. Remove kale from the refrigerator and stir well to make sure leaves are well covered in the marinade. Using metal tongs, place kale leaves in a single layer on the grill. Cook one side for 30 seconds (smaller leaves) to 45 seconds (larger leaves). Turn leaves over and grill for another 30 to 45 seconds, or until they have visibly softened. Serve immediately.