Coconut & Lime Grilled Kale

The inspiration? A line of text on a blog somewhere that said something like: “marinate kale in coconut milk for four hours, then grill”.


You know that went to the TOP of my “To Make” List.

And then I went researching, and found that there are all sorts of “grill kale marinated in coconut milk” recipes on the Internet.

In fact, Vij’s Indian restaurant in Vancouver is famous for their kale. And their recipe is online in a number of permutations, including in this New York Times article.

But of course, for all of these recipes, you need a grill. There are some recipes that you just need an actual BBQ for. And this is one of them. (I suppose you could try it on a grill pan… Let me know if you do!)

I don’t have a BBQ, so I’ve been saving up this recipe for a while, until we were invited to visit friends with BBQs.

And our friends Mike and Tanya (who you may remember from Tanya’s Veggie Caesar Salad Dressing or their BBQ Pizza) met the criteria:

1) They invited us over.
2) They have a barbecue.
3) They asked us to bring a veggie side dish.
4) They love coconut milk.

And most importantly:
5) They are almost as obsessed with kale as I am.

So over we went, with some marinating kale in tow. And a couple of beers. Perfect for a lazy weekend afternoon.


Which was only made better when I was promised veggie burgers. Which is only better when it’s a grilled portobello mushroom on a bun. Which is only better when you add Brie. Yes, summer perfection — along with corn grilled in the husk and the best red cabbage slaw ever (apparently the secret is celery seed, go figure).




Until you can get yourself to a BBQ, I recommend my Kale Chips. But as soon as you can grill outdoors, you need these.




Coconut & Lime Grilled Kale
Inspired by Vij’s Grilled Coconut Kale

  • 2 bunches kale
  • 2 13.5-ounce cans coconut milk
  • 1 tsp. sea salt
  • 1 tsp. cayenne
  • 2 tsp. paprika
  • 1 big pinch of crushed red chili flakes (to taste)
  • 2 limes, juiced

Wash the kale thoroughly and tear the leaves off of the stalks. Pat the leaves dry with a clean tea towel, or use a salad spinner. Discard the stalks (or save for soup!).

In a pot over low heat, warm the coconut milk until it is just lukewarm. Transfer to a pyrex dish and add the salt, cayenne, paprika, chili flakes, and lime juice. Stir to combine.

Add the kale and cover the leaves completely with the marinade. Cover and refrigerate for 4 hours.

On your preheated BBQ, use tongs to arrange the kale leaves in a single layer. Grill for 45-60 seconds, flip over, and grill for another 45-60 seconds. You are aiming for the consistency of soft centres and crispy edges, not 100% charcoal leaves.


Serve immediately and crunch away!

Tags: , , , , , , , , , , , , , , ,

Categories: Dairy-Free, Gluten-Free, Sauce, Side Dish, Snack, Vegan, Vegetarian


Subscribe to our RSS feed and social profiles to receive updates.

7 Comments on “Coconut & Lime Grilled Kale”

  1. &rea
    August 11, 2011 at 9:45 am #

    Never thought of grilling kale. Great post and fantastic pics!

  2. August 11, 2011 at 9:11 pm #

    Wow – so creative! How are they compared to kale chips?

  3. August 11, 2011 at 9:24 pm #

    I’d say they are more ‘nuanced’ than kale chips — you get more softness in the centres along with the crispy edges in the grilled version rather than all crispy in the oven… and you get the smokey barbecue flavours, which I quite like.

    These were supremely amazing on top of my portobello burger, and had a lot more flavour than the kale chips, I think.

  4. August 16, 2011 at 5:08 pm #

    I’m so jealous of your kale and those portobellos OMG, we can’t get those here. I’ll send you some figs if you send me some kale & portobellos!!

  5. tavaskor
    September 27, 2011 at 5:34 pm #

    We tried this kale recipe last week and quite enjoyed it.

    I’m warming up the barbecue right now for the first time since making it, and there’s a fantastic coconut scent to the smoke coming off of it.


  1. Sweet Potato & Roasted Garlic Gluten-Free Tart | The Kitchen Operas - September 22, 2011

    […] These were brussel sprout leaves from the garden, that Tanya did on the grill inspired by the Coconut & Lime Grilled Kale leaves we did earlier this […]

  2. Grilled Balsamic Mushroom and Quinoa Salad with Walnuts « the taste space – steam, bake, boil, shake! - June 29, 2012

    […] Tempeh Kabobs from Making Love in the Kitchen Peruvian Seitan Skewers from Viva Vegan Coconut and Lime Grilled Kale from Kitchen Operas Grilled Corn and Tomatoes with Vegan Tonnato Sauce from Food & Wine […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: