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Kale and Toasted Coconut Salad

March 14, 2012

Submitted by Kyna Getsinger

This is from Heidi Swanson’s Super Natural Everyday – if you don’t have this cookbook and you are vegetarian I would definitely recommend getting it!  My entire family loves this and gobbles it up.  The coconut and kale combination is just incredible and this is a super easy, quick recipe.  We like to serve it with the farro for the protein component.  Enjoy!

 
1/3 cup extra-virgin olive oil                                             
1 teaspoon toasted sesame oil
2 tablespoons shoyu, tamari, or soy sauce
3 1/2 lightly packed cups chopped kale, stems trimmed, large ribs removed
1 1/2 cups  unsweetened coconut ribbons (available in bulk at Oryana)
2 cups  cooked farro or other whole grain (optional)

Procedures

Preheat the oven to 350°F with two racks in the top third of the oven.

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 across two baking sheets. 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.

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