|1.15 litres canned coconut milk
||cook over low heat, stirring, until thoroughly mixed and just lukewarm
||Cover, refrigerate 4 hours or longer. Then stir to ensure leaves are well-covered with marinade.
||Preheat a cast-iron grill pan over high heat. Using metal tongs, place kale on grill in a single layer. Cook 45–60 seconds or until leaves are sizzling, then grill the other side for a further 45–60 seconds or until visibly softened.