Kale Salad

I get so excited every time I see kale in my CSA basket!  I especially love the Red Russian Kale that we received this week!

Here is my most favorite Kale recipe, though I can’t claim any credit – it was created by Heidi Swanson of 101 Cookbooks.  I love just about every recipe in her cookbook:  Super Natural Every Day.

Kale Salad

By:  Heidi Swanson

1/3 cup – extra virgin olive oil

1 tsp – toasted sesame oil

2 tbsp – shoyu, tamari, or soy sauce (I use soy sauce)

3 1/2 lightly packed cups – chopped kale, stems trimmed, large ribs removed

1 1/2 cups – unsweetened large-flake coconut (I use this, from Greenlife or Earth Fare)

Image

2 cups of cooked farro or other whole grain (optional)

Directions:

Preheat oven to 350 degrees.  In a small bowl, whisk the olive oil, sesame oil, and soy sauce.  Put the kale and coconut in a large bowl and toss well with about 2/3 of the olive oil mixture.

Spread the kale evenly across a baking sheet.  Bake for 12-18 minutes, until the coconut is deeply golden brown, tossing once or twice along the way.  

Remove from the oven and transfer the kale mixture to a medium bowl, toss with additional olive oil mixture, if desired.  Place the farro or whole grain on a serving platter and top with the tossed kale.  Serve warm.

It’s delicious!  And heats up well for lunch the next day!  Image

 

2 thoughts on “Kale Salad

  1. Thanks Rachel, looks wonderful! I love the Red Russian Kale also. The crunchy stem is awesome. I try to remind everyone not to throw the stem away. There are so many veges that you can eat the entire plant!

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