Grilled Greens soaked in Coconut Milk and Grilla Gorilla or GGX

PREP TME: 2-6 hours, mostly unattended
COOKING TIME: 10 minutes
TOTAL TIME: 2+ hours

3 lbs greens—use any kind (kale, mustard, etc.) but I like collards—ribs removed
2 cans coconut milk
2 tbsp Grilla Gorilla or GGX
2 limes

Combine coconut milk, juice from one lime, and GGX in a big bowl. Shove the green in and toss. Refrigerate for 2-6 hours covered in plastic wrap. Preheat the grill to high.  Layer the greens on the grill. Flip when one side is lightly charred. Char the other side. Remove to a cutting board and chop. Taste for spice. Add more GGX if necessary. Serve with lime wedges.