Coconut Kale

Name: Coconut Kale
Total time: 4 h 20 min
Yield: 6 servings
Cuisine: american
Ingredients: 3 bunches kale; 3 (13 1/2-ounce) cans coconut milk; 1 tablespoon kosher salt; 1 teaspoon ground cayenne; 1 teaspoon mild paprika; 1/4 cup freshly squeezed lemon juice

Recipe from Meeru Dhalwala and Vikram Vij

Adapted by Sam Sifton

Coconut Kale — Zachary Zavislak for The New York Times

Total Time: 20 minutes, plus at least 4 hours’ refrigeration
Rating: 4(641)
Comments: Read comments

The kale in this recipe, adapted from Meeru Dhalwala and Vikram Vij of Vij’s Restaurant, in Vancouver, British Columbia, is rich and fiery, sweet and salty all at once. Grilling softens the texture of the kale without entirely removing the mild bitterness of the leaves, while the marinade of coconut milk, cayenne, salt and lemon juice caramelizes in the heat to create a perfect balance of flavors. Made over a charcoal fire or even in a broiler or wickedly hot pan, it becomes a dish of uncommon flavor, the sort of thing you could eat on its own, with only a mound of basmati rice for contrast. —Sam Sifton

Featured in: The Cheat: The Greens Party

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Ingredients

Yield:6 servings

3bunches kale
3(13½-ounce) cans coconut milk
1tablespoon kosher salt
1teaspoon ground cayenne
1teaspoon mild paprika
¼cup freshly squeezed lemon juice

Ingredient Substitution Guide

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Preparation

Step 1
Wash the kale thoroughly and cut out the stalks. Cut the wide leaves into strips the width of the small leaves.
Step 2
In a large pot set over a low flame, heat the coconut milk until it is thoroughly mixed and just lukewarm. Transfer to a large, nonreactive bowl and add the remaining ingredients. Stir in the kale, cover with plastic wrap and refrigerate for at least 4 hours.
Step 3
Heat a grill or a cast-iron grill pan over high heat. Remove the kale from the refrigerator and stir to make sure the leaves are well covered in marinade. Using metal tongs, place the kale on the grill in a single layer. Cook for 45 to 60 seconds, or until the leaves are sizzling, then turn over and grill the other side for another 45 to 60 seconds, or until the leaves have visibly softened. Serve immediately.

Ratings

4 out of 5

641 user ratings

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Comments

MP7 years ago

Pretty good, would make again. Made with 1 can coconut milk, reducing other marinade ingredient proportionally. Microwave milk 30sec in bowl to warm vs. using stovetop. Marinated in a plastic bag with air pressed out, this maximizes coverage and allows you to get away with less coconut milk. Cooked it in a hot cast iron skillet in about 3 batches, keeping the cooked in a warmed bowl (seems a lot of work to do on grill). Taste as you cook to see if need salt.

Sam Sifton7 years ago

Yep, and as other users have noted, you're left with some excess, which I think is terrific: use it to cook rice!

Marion7 years ago

Think I would use one tin. Pour into large plastic bag. add kale. Tie and shake. Repeat at intervals. I use this method with all marinades.

Kwp2 years ago

Please just cover the bowl with a plate…use less plastic wrap!!

D2 years ago

Phenomenal! I only had spicy paprika, so this has a little extra kick. Marinated for about 10 hours.

Sammy2 years ago

Good flavor. Recommend reducing the amount of coconut milk by half.

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