Coconut Milk: You can use heavy cream instead if keeping this paleo isn’t a concern.
Make-Ahead: Cool the kale mixture completely before putting dividing it between the ramekins. Add the coconut milk (or cream) and eggs, and then cover and refrigerate up to 24 hours before baking. When you want to bake, let the ramekins sit at room temperature for 10 minutes before baking while the oven heats up.
Serving Suggestion to Keep it Paleo: Serve this along with a couple toasted slices of my
Best Paleo Sandwich Bread!