Ingredients
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2 (13.5 ounce) cans coconut milk
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2 limes, juiced
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2 teaspoons smoked paprika
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1 teaspoon sea salt
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1 teaspoon cayenne pepper
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½ teaspoon red pepper flakes, or to taste
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2 bunches kale, leaves separated, stems discarded
Directions
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Heat coconut milk in a saucepan over low heat until lukewarm, about 5 minutes; pour into a large glass bowl. Stir lime juice, paprika, sea salt, cayenne pepper, and red pepper flakes into milk until marinade is smooth.
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Place kale into marinade and press down to ensure all leaves are covered. Cover the bowl with plastic wrap and refrigerate for 4 hours.
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Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove kale from marinade and shake off excess. Discard remaining marinade.
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Working in batches, grill kale leaves in a single layer until edges are slightly crispy and centers are soft, 45 to 60 seconds per side.
Nutrition Facts (per serving)
337 | Calories |
29g | Fat |
22g | Carbs |
8g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 337 | |
% Daily Value * | |
Total Fat 29g | 37% |
Saturated Fat 24g | 122% |
Sodium 375mg | 16% |
Total Carbohydrate 22g | 8% |
Dietary Fiber 5g | 19% |
Total Sugars 0g | |
Protein 8g | 16% |
Vitamin C 188mg | 209% |
Calcium 234mg | 18% |
Iron 11mg | 59% |
Potassium 1002mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.