A workers' cooperative growing food on London's edge in the Lea Valley

Grilled coconut kale


1 bunch kale, leaves cut into wide strips
1 can coconut milk
Pinch of salt
Pinch of cayenne, paprika, or spices
1 tablespoon fresh squeezed lemon juice

As more of a side dish than a main course, this makes an excellent snack, with rich flavour and a coconut caramelized glint all over the leaves, this tender, nutty, green treat is a must try.

Combine all ingredients except kale in a small saucepan and heat until slightly warm. Mix in kale leaves, cover and refrigerate for at least 4 hours. Remove, then grill on a very, very hot pre-heated grill pan until softened and sizzling.

Categories:  Recipes

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