Chef Vikram Vij pairs coconut milk and kale for the ultimate dinner side dish.
1 pound kale
3 cups coconut milk
1 tablespoon salt
1 teaspoon ground cayenne pepper
1 teaspoon paprika
1/4 cup lemon juice
Wash kale thoroughly and cut out the stalks. Cut kale leaves into large bite size pieces.
Heat the coconut milk until thoroughly mixed and 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 four hours (Vikram says you can’t over-marinate anything!).
Preheat a barbecue, a stovetop grill or a flat-based frying pan on 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 in the pan or directly onto the barbecue grill.
Cook one side for 30-45 seconds, turn and cook for another 30 seconds until they have visibly softened.
Serving Size: 4-6