Coconut and Lime Grilled Kale

My wife and I had this at a tapas place in Victoria, BC. Wow, did we love it! Here is our attempt to recreate it. If using a gas grill, use a handful of wood chips to add a smoky flavor.

Step: 1

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.

Step: 2

Place kale into marinade and press down to ensure all leaves are covered. Cover the bowl with plastic wrap and refrigerate for 4 hours.

Step: 3

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove kale from marinade and shake off excess. Discard remaining marinade.

Step: 4

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.

Per Serving: 337 calories; protein 7.8g; carbohydrates 21.6g; fat 28.6g; sodium 375mg.

Great taste and not difficult to make , these appetizers work for any crowd or occasion . When throwing a get-together , large or small , you can’t forget the delicious snacks . We’ve collect with others of our best appetizer recipes that are sure to suprrise your guests. From dips to spreads and all over in between, you’re sure to find the perfect snacks for any occasion .

For your great party, make sure to try the Cranberry roll of balls . If you’re cracked for time, the Instant Classic Cheese Tray is your go-to .