There was still curly kale left although I made some spiced chips. I liked the crisp chips and the idea of using them as a base for a grain salad caught my attention. I prepared Heidi Swanson’s
Curly Kale Salad with Toasted Coconut
This was just the right portion for my lunch, next time I would use less oil. If you make these chips at 350 °F/ 180 °C you have to follow the process very closely. The moment between just right and dry not to say burnt is very short.
Curly Kale Salad with Toasted Coconut
Yield:1 serving as a main dish, 4 servings as salad
Curly Kale Chips used as a base for a healthy salad.
Ingredients:
- 80 ml extra-virgin olive oil
- 1 teaspoon toasted sesame oil
- 2 tablespoons shoyu, tamari, or soy sauce; I used soy sauce.
- 100 grams chopped kale, stems trimmed, large ribs removed, washed and dried
- 85 grams unsweetened large-flake coconut
- 255 g cooked farro or other whole grain; I used French Wheat
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Instructions
- Preheat the oven to 350°F / 180°C.
- In a small bowl or jar, whisk or shake together the olive oil, sesame oil, and shoyu. Put the kale and coconut in a large bowl and toss well with about two-thirds of the olive oil mixture.
- Spread the kale evenly on a baking sheet. Bake for 12 to 18 minutes, until the coconut is deeply golden brown, tossing once or twice along the way. If the kale mixture on the top baking sheet begins to get too browned, move it to the lower rack.
- Remove from the oven and transfer the kale mixture to a medium bowl. Taste. If you feel it needs a bit more dressing, add some and toss. Place the farro on a serving platter and top with the tossed kale. Serve warm.
total time: 30 minutes
preparation time: 15 minutes
cooking/baking time: 12 – 18 minutes
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Photo Credit: I ♥ Cooking Clubs
For all other great Potluck! recipes visit the I heart cooking clubs site
more recipes with curly kale (click)
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Kale and coconut is an interesting combination, but reading the ingredients it looks like it will work. I like that it easy enough to make a small portion.
I read the recipe very carefully; I want to make it sometime. This is an interesting way to use kale to add flavor and texture to a salad. Happy New Year!
Yes, this recipe is worth to try.
Oh, kale chips…I love them, but they sure are a fussy thing! Looks like yours are cooked perfectly for this recipe. I’ve somehow missed this recipe of hers and am so glad you shared it, so unique and fun!
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