Grilled Coconut Kale & Roast Beef

Tonight's dinner came together based on what we had available in our fridge - and was a repeat (with some minor changes) of a meal we enjoyed with some friends last week. The kale has a wonderful almost meaty texture & is really complimented by the coconutty sauce.

These two pair very well together and the cooking of both is quite complimentary.

Grilled Coconut Kale:

Ingredients:

• 1 bunch of Kale
• 1 can of Coconut Milk 
• 1 tsp. Paprika
• 3/4 tsp. Cayenne
• 1 tbsp. Lemon Juice

Directions:
Wash & dry the kale, remove the rough lower stems, but leave the leaves intact. Put in a large bowl. In a saucepan over low heat combine the can of coconut milk, paprika and cayenne. Warm just until everything combines. Add the lemon juice & then pour over the kale. Mix well & let marinate for 4 hours. Just when you're ready to eat, grill the kale for 2-3 minutes on each side.

Roast Beef

• Beef Bottom Round Roast (2.5 - 3 lbs)
• 1 1/4 tablespoons paprika
• 1 tablespoon kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 2 tablespoons olive oil

Mix all ingredients (except the roast) in a small bowl. Set aside to let the flavors come together for a few minutes. Preheat oven to 350 degrees Fahrenheit and prepare your pan. We don't have a roasting pan w/rack, so I make-do by creating tin foil spirals & placing them on the bottom of a Pyrex dish. Coat the meat with the spice mixture, rub all over. Place on your roasting pan w/rack, or on top of the tinfoil spirals in your Pyrex dish. Roast in pre-heated oven for about 1 hour or until thermometer inserted into the middle reaches 145 degrees Fahrenheit. Remove from oven, cover loosely with tin foil & let rest for 15 minutes. Slice & Serve.

Roast Beef recipe adapted from here
Kale recipe adapted from here