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