Posts Tagged ‘grilling’

Grilled Coconut Kale

This is one of those recipes I would never have tried if I hadn’t been looking for ways to use my CSA. In fact, if someone told me that I would love grilled kale, I probably would have thought they were nuts. You can’t grill greens, can you?

Well, it turns out you can. And you should – because this is really good. So fire up your grill this week, and try this sweet and spicy marinated kale recipe. Coconut milk is a staple at our house, but if you’ve never tried it before, you can find it in cans usually located in the asian section at the supermarket.


  • 1-2 bunches of kale
  • 1 can coconut milk
  • 1 tsp cayenne pepper
  • 1 1/2 tsp paprika
  • 1/4 cup lime juice
  • Salt to taste

The evening or morning before you grill, prepare you kale and marinade. In a pinch you can let it marinate for just an hour. Wash and dry the kale and arrange it in a pyrex dish.

In a saucepan, warm the coconut milk and spices to incorporate the flavors. You can use more or less of the spices depending on how spicy you like it. Add lime juice and salt to taste. I use bottled lime juice, but feel free to use fresh. Pour the marinade over the leaves and toss to coat. Keep in the refrigerator until you’re ready to grill.

Place the leaves on the grill  for 3-5 minutes, then turn and grill until they brown a little. The leaves will be crispy. The stems are a little too chewy to eat, but make a nice handle when you’re turning them and later when you’re eating. Enjoy!

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  • Squash
  • Zucchini
  • Eggplant
  • Onions
  • Bell Peppers
  • Okra
  • Kabob Pork (You can buy from us, it is really, really yummy:) )

I wanted to cook my meat separate from all of the veggies so I could get the meat cooked they way I wanted without overcooking or undercooking the veggies.

Alternate between the Kabob Pork and onions on sticks and season with salt, garlic powder,  and black pepper, and stick them on the grill. (Unfortunately, I did not time how long they were on the grill because they turned out perfect – tender and juicy!)
Chop the squash, eggplant, zucchinni, bell peppers and onions into decent bite size pieces, actually more like thick slices so they will not take too long to cook.Alternate between all of them with onions between each veggie. Drizzle with olive oil and season with salt, garlic powder and black pepper on one side and stick on grill with the unseasoned side up. Drizzle and season again. Cook both sides about 5-10 minutes depending on preference. I like my veggies still a little crunchy with a nice grilled outer edge.

Okra – Just wash and stick on sticks through center and drizzle with olive oil and seasonings and cook like you would the veggie kabob.

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