Grilled Prawns with Kale

Instructions

1. 1

   Preheat grill to medium-high heat. Pat prawns dry with paper towels and place in a bowl with 2 tablespoons olive oil, half the minced garlic, chili flakes, salt, and pepper. Toss to coat evenly and let rest for 10 minutes.

   Tip: Dry prawns grill better and develop a better crust without sticking.

2. 2

   Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add remaining garlic and sauté for 30 seconds until fragrant.

   Tip: Watch the garlic carefully to prevent burning.

3. 3

   Add chopped kale to the skillet and toss frequently for 4-5 minutes until wilted and lightly charred at the edges. Season with a pinch of salt and set aside.

   Tip: The kale should have some crispy, browned edges for best texture and flavor.

4. 4

   Place prawns on the preheated grill in a single layer. Grill for 2-3 minutes per side until pink and cooked through, turning only once. Avoid overcrowding.

   Tip: Prawns cook very quickly; don't leave them unattended as they can go from perfect to rubbery in seconds.

5. 5

   While prawns are grilling, melt butter in a small saucepan over low heat. Stir in lemon juice, fresh thyme, and lemon zest. Keep warm off the heat.

   Tip: This light lemon butter sauce brings everything together beautifully.

6. 6

   Divide warm kale between four serving plates. Arrange grilled prawns on top of each portion.

   Tip: Serve immediately while the prawns are still warm.

7. 7

   Drizzle the lemon butter sauce over the prawns and kale. Finish with an extra sprinkle of lemon zest and fresh thyme if desired.

   Tip: Don't skip the sauce—it adds moisture and brightness to the dish.