Curly Kale Salad with Toasted Coconut

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

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 Salad with Toasted Coconut Collage

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 WheatEbly® *

SOURCE

978-1580082778978-1580082778 *

modified from Ulrike Westphal inspired by:
Super Natural Every Day: Well-Loved Recipes
from My Natural Foods Kitchen
978-1580082778 *
ISBN: 978-1580082778
also found on Serious Eats

Instructions

  1. Preheat the oven to 350°F / 180°C.
  2. 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.
  3. 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.
  4. 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: 3 Tage
preparation time: 15 minutes
cooking/baking time: 12 – 18 minutes

 
 
*=Affiliate-Link to Amazon
 
Photo Credit: I ♥ Cooking Clubs
Potluck Heidi Swanson
 
 
 
For all other great Potluck! recipes visit the I heart cooking clubs site
 
 
 

Print Friendly

Related Post

5 Gedanken zu „Curly Kale Salad with Toasted Coconut

  1. LydiaF

    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.

    Antworten
  2. Kim @ Stirring The Pot

    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!

    Antworten
  3. Pingback: Rezepte von Heidi Swanson - kuechenlatein.com

Schreibe einen Kommentar

Deine E-Mail-Adresse wird nicht veröffentlicht. Erforderliche Felder sind mit * markiert.

*

Protected with IP Blacklist CloudIP Blacklist Cloud