This week's food article in The New York Times Magazine was about Vij's, an amazing Indian restaurant in Vancouver, B.C. The article "The Cheat: The Greens Party" featured a recipe for Grilled Coconut Kale. I couldn't resist such a simple and interesting kale recipe. No time to lose. I read it, bought the kale, made the recipe, fell in love. It was sweet and spicy and cooked to perfection. My husband and I both loved it. I will absolutely make this again, next week in fact after I hit the farmers market for more kale.
Notes on the recipe...
You have to marinate the kale for four (or more) hours so give yourself enough time. The recipe is for three bunches of kale and three cans of coconut milk. I did one of each instead and roughly a third of the specified seasonings. Turned out great.