1 lb red potatoes, scrubbed and cut into 1 inch thick slices
Prep the kale: combine 2 tablespoons of the olive oil with the maple syrup and cider vinegar. Add salt and pepper to taste.
Toss the kale with the vinaigrette in a large bowl, and set aside.
Make the spice blend: combine 3 tablespoons olive oil with the paprika, garlic, coriander and salt.
Boil water for the potatoes. Add the potatoes, and boil until they are just beginning to get soft, 8 to 10 minutes. Drain the potatoes when ready, and rinse with cold water.
When the potatoes are well-drained, place them in a large bowl. Gradually pour in the spice mixture. and gently move the potatoes around in the bowl so all the potato pieces are coated with the mixture.
Preheat a grill to medium high. Carefully place the potato slices on the grill. Grill for about 5 minutes on one side, then carefully turn to grill for another 5 minutes. The potatoes should be cooked through and getting some nice grill marks. Remove the potatoes from the grill and place on a platter.
Plate the kale, filling about 1/2 of a plate. Place a couple potatoes on top of the kale, and serve your protein alongside the potatoes and kale. Enjoy the potatoes and kale together along with your meat.