crispy kale salad with toasted coconut

kale salad with toasted coconut

Don’t let the picture above fool you. It looks weird and kinda brown and shiny – like some kind of magical dragon shed its tasty skin in my bowl – but that right there, is a bowl full of awesome. Crispy kale + garlic + coconut bathed in a sesame/soy blend and baked. Well, if the truth be known, a bit over-baked. But you know what? Still freakin’ delicious. I clamour for the stuff now.

kale salad with toasted coconut

I recently picked up a whole mess of kale from the farmer’s market. The bunch I picked wasn’t just one kind of kale, but included several varieties of baby kale and I was eager to try them immediately. Unfortunately, stuff happens and that bag of baby kale sat in my fridge for a wee bit longer than I originally imagined. No worries, though. Kale is robust and hardy and there was no real damage done. And this preparation was perfect for my greens.

kale salad with toasted coconut

I served this over red quinoa, which in my mind, is much better tasting than plain ol’ regular quinoa. And it’s just as delicious over millet or farro. And while this recipe is called a salad, it’s not your usual garden variety mess of greens. The orginal recipe didn’t call for garlic or hot sauce, but how could I leave them out? Together they meld perfectly with the kale and the coconut and the asian-y flavours. Did you pick up some coconut ribbons yet? You know, the stuff I used in those chocolate coconut squares? Well, this is a much healthier way to use up the rest of your bag. Or make this for dinner and the squares for dessert. Balance, people.

kale salad with toasted coconut

elsewhere: Check out my latest post at Poppytalk where I make a very tasty lentil & potato soup. Another quick meal for your repertoire? Go get ‘em, Tiger!

Also, if you’re in Vancouver and want to know a bit more about writing or authors, check out the North Shore Writer’s Festival happening this weekend. I’m excited to be on a blogging panel on Saturday with other awesome local bloggers, so stop by the Welsh Hall this Saturday at 2pm and say hi!

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23 comments to “crispy kale salad with toasted coconut”

  1. 1
    Louisa Allan   April 19, 2012 at 12:18 am

    Yum! This is almost enough to get me geed up for the Australian winter.

  2. 2
    Joanne   April 19, 2012 at 3:41 am

    I’ve been meaning to make this from heidi’s book for a while now and given my current kale obsession, now is the time!

  3. 3
    IshitaUnblogged   April 19, 2012 at 5:30 am

    I’ve not been too fond of kale – but some of you guys are making it look like it is ‘the’ vegetable to have – so will have to try it very soon!

  4. 4
    Donna   April 19, 2012 at 6:32 am

    Another great use for those wonderful coconut chips, thank you for the inspiration!

  5. 5
    Elena   April 19, 2012 at 8:48 am

    This recipe is amazing. A friend just shared it with me after bringing it to a potluck, and I tried it at home using sliced almonds instead of coconut. It’s a great substitution, though I enjoyed it with coconut too. I like to eat it with cooked barley, and have even stirred it into mushroom risotto…

  6. 6
    michelle   April 19, 2012 at 10:11 am

    Nice work. This receipe sounds wonderful, I have everything on had to boot!

  7. 7
    Lydia   April 19, 2012 at 10:53 am

    Yes girl, yes! I first made this after Joy the Baker posted it, but I don’t think she attributed Heidi, so I was surprised to find it in her cookbook (Heidi Swanson’s, that is.) Joy added sriracha too and I think it’s a great addition. Anyway, this is the only way I ever want to eat kale now and may I suggest Israeli couscous as a fine chewy bed for it?

  8. 8
    NicoleD   April 19, 2012 at 11:07 am

    I tried this recipe, too, but had to use regular shredded coconut because I’ve been having such a hard time finding ribbon coconut! I just ordered some online because I have another recipe I’m itching to try. It still was delicious, though. That Heidi really knows veggies and grains! I love your addition of garlic and hot sauce, because really, I could use both of those ingredients on almost everything.

  9. 9
    Beth   April 19, 2012 at 11:32 am

    When I read your title I thought “wow, that sounds familiar..” I love Heidi’s blog and books and have been meaning to make this for a while. I just need to find a place to get those coconut ribbons. Lately I’ve been using tricolor quinoa, which has the white, red, and black (or purple) quinoa all mixed together, and I swear it tastes better than plain quinoa, too.

  10. 10
    Molly   April 19, 2012 at 12:09 pm

    A “magical dragon shedding its tasty skin in my bowl” has to be the most fantastically wonderful way to describe a dish of baked kale. I have that cookbook and haven’t used it nearly enough. Had I known there was a recipe full of enchantment (and also a good source of calcium) I would be using it much more frequently.

  11. 11
    achowlife   April 19, 2012 at 7:32 pm

    First, I wish I was in Vancouver this weekend so we could meet! Second, this looks delicious. So does the picture. I know, however, that kale is a tough photo. I LOVE it, but I rarely post about it due to that. Silly, right? Have a blast at the writers’ festival!

  12. 12
    Joanne (Bijoux)   April 19, 2012 at 9:24 pm

    I am very familiar with the deliciousness of baked kale chips. What’s new to me is the addition of coconut to kale. Really? I would never have thought to combine the two. And somehow it works. I’ve never added hot sauce to kale but I know I will just love it. Actually, I did buy the coconut ribbons but then threw them into my triple coconut granola.

  13. 13
    emmycooks   April 20, 2012 at 2:36 pm

    I love this recipe! I usually add the spice to mine by serving it with curry-roasted tofu, but I like the idea of adding hot sauce and garlic right into the kale. (This is the tofu, I think it goes well with the greens & grains: http://emmycooks.com/2012/04/03/farro-bowl-with-toasted-kale-and-coconut-and-curry-roasted-tofu/)

  14. 14
    Lynn   April 22, 2012 at 5:58 am

    I’m on a kale chip bender, so this looks like a definite must try recipe!

  15. 15
    Antionette   April 23, 2012 at 9:56 am

    I don’t eat kale too often, but I’ve been trying to incorporate more greens into my diet. Definitely going to try this!

  16. 16
    CookiePie   April 23, 2012 at 12:39 pm

    That looks fantastic!! Love the idea of turning crispy kale into a salad (I usually eat it right off the cookie sheet I bake it on — is that wrong?). And the addition of coconut — delicious!!!

  17. 17
    Amanda @ Once Upon a Recipe   April 23, 2012 at 10:13 pm

    That certainly does look like a bowl full of awesome. And…I have been searching for new kale recipes (love the stuff)!

  18. 18
    Kimberley   April 24, 2012 at 7:53 pm

    This is fantastic! Those brown hues did not throw me off at all – it’s kind of obvious that this is a winning partnership of flavors. Clever!

  19. 19
    kickpleat   April 27, 2012 at 1:03 pm

    Thanks so much for your comments, everyone! I’ve been eating this often and it gets better every time!

  20. 20
    Piper   April 28, 2012 at 10:18 pm

    I think I need to go to some twelve step program for kale… I just love the stuff. This sounds so delicious and just perfect over red quinoa. This sounds GOOD and just happens to be good for you too!! P.S. I agree that red quinoa is far superior to the regular stuff.

  21. 21
    kickpleat   May 1, 2012 at 9:12 pm

    Piper, I’m so glad you agree about the red quinoa – and being a kale lover too!

  22. 22
    christine   May 11, 2012 at 12:02 pm

    I have to say, this may be my fave recipe from your site–and i use your baked goods recipes a lot. To make this a fuller meal I added smoked salmon and buckwheat noodles. Amazing. But I have made just the salad as a side about half a dozen times since you posted this!

  23. 23
    kickpleat   May 16, 2012 at 2:37 pm

    Hooray, so glad you love this one, Christine! Mmmm, love the salmon addition and the noodles – will have to give that combo a try.

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