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.
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.
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.
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!
crispy kale salad with toasted coconut
(adapted from Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen)
1/3 c olive oil
1 t sesame oil
2 T soy sauce (or gluten-free tamari)
a splash or two of hot sauce
4 large cloves garlic, thinly sliced
1 large bunch kale cut into ribbons, stems and large ribs removed
1 c unsweetened large coconut ribbons
quinoa, farro or millet, cooked
Preheat oven to 350F.
In a lidded jar, pour in the olive oil, sesame oil, soy sauce, hot sauce and garlic. Shake well. In a large bowl, dump in the chopped kale and coconut and pour in about half of the dressing. Spread out onto a large baking sheet and bake for 15 minutes or until the coconut becomes golden and the kale turns a bit crisp. Stir things about at the half-way mark. Remove from oven and serve on top of your favorite grain, drizzle with remaining dressing. Makes 2 large meal servings or 4 side dish servings.