06 6 / 2012
Or: “How to Eat an Entire Bunch of Kale in 15 Minutes or Less.”
I think kale is the pretty much the perfect vegetable. It’s pretty, it’s green, it tastes good cooked, raw, or in chip form. The only problem is that there never seems to be quite enough of it.
This recipe was brought to me via the friendways but was adapted from the one over at Joy the Baker. It combines the saltiness of tamari (gluten-free soy sauce) with the sweetness of shaved toasted coconut and has a gentle garlic bite. If you like spice, you can also add sriracha to the mix (I opted out since it has sugar). I think this recipe is best when you bake the kale just enough to be cooked and the coconut is totally, but not quite to the point of kale chips. I would otherwise never advocate for soggy anything, but you’re probably going to want this a little bit on the saucier side.
Toasted Coconut and Kale
1 teaspoon toasted sesame oil
2 tablespoons tamari
1/2 teaspoon sriracha
scant 1/3 cup olive oil
5 cups kale, ribs removed and torn into bite-sized pieces
1 cup unsweetened large flake coconut
I served mine with a warm chickpea millet salad (recipe forthcoming).