I’ve had lots of kale around these days, adding it to soups, stews, posole and making my favorite Kale Salad with Apple and Spiced Pecans. Well, it was my favorite until I tasted this Toasted Kale and Coconut Salad!
I’ve been looking for new ways to use kale and came across this recipe. Chopped kale and coconut flakes (I get them from Bob’s Red Mill) get tossed with olive oil, soy sauce and toasted sesame oil before being toasted in the oven. Both the coconut and the kale get sort of crispy (think kale chips). It feels oddly indulgent, served warm, with a crunch to it, a little salt to it from the soy sauce and tons of flavor. The recipe recommends serving it over whole grains – quinoa or farro would be nice – but in my experience, it’s not necessary.
Heidi Swanson does it again. If you’re looking for a great cook book featuring natural wholesome ingredients with lots of flavor, then your next kitchen purchase should be Super Natural Every Day.
On another note, you will see that I’ve added a button for the Urban Farm Handbook Challenge. It is encouraging me to take baby steps every month towards building my garden. I am happy to report that I successfully set up my compost bin this weekend. I bought a Garden Gourmet model and it went together in a snap. Literally. No tools required, just recycled plastic. Love it! I still have to make my fertilizer and get worms, but like I said…baby steps…