Grilled coconut kale

From Vij's Restaurant, Vancouver, via New York Times. Serves 6. 9 steps

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.
1 tablespoon salt		mix in
1 teaspoon cayenne pepper	ground
1 teaspoon mild paprika
1/4 cup lemon juice	squeezed
3 bunches kale	Wash thoroughly and discard stalks. Cut up large leaves to match the small leaves.	stir in

According to the New York Times writer, The leaves are rich and fiery, sweet and salty all at once. They taste as if cut through with blood and fat, as if they were steak and fries combined. The grilling softens the texture of the kale without overcooking it or removing its essential structure—or the mild bitterness of the leaves—while the marinade of coconut milk, cayenne, salt and lemon juice balances out the flavors, caramelizing in the heat. Made over a charcoal fire or even in a 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.

When I tried making it, it was nothing special.