Kale Salad

Recipe from Super Natural Every Day by Heidi Swanson


serves 4

Note from the author: “Here’s what I’ve learned. You can use whatever kind of kale you like…To make a more substantial meal of the salad, stir the finished baked kale into a couple cups of cooked farro, wild rice, quinoa—whatever you have on hand, really. It’s also great alongside a bit of grilled tofu or over a bowl of soba noodles. IMPORTANT: If you can only find finely shredded unsweetened coconut, reduce the amount to 1/2 cup.”

1/3 cup extra-virgin olive oil

1 teaspoon sesame oil

2 tablespoons shoyu, Tamara or soy sauce

3 1/2 cups lightly packed chopped kale, stems trimmed, large ribs removed

1 1/2 cups unsweetened large-flake coconut

2 cups cooked farro or other whole grain (optional)



Preheat the oven to 350

In a small bowl or jar, whisk or shake together the olive oil, sesame oil, and soy sauce. 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.

Remove from the oven and transfer the kale mixture to a medium bowl. Taste. If you feel it needs a bit more dressing, add and toss. Place the farro on a serving platter and top with the tossed kale. Serve warm.

*Note from Aubrey: This is one of my family’s favorite dishes! Its fast, simple, unique, healthful and our favorite part is the crunchy edges the kale gets from baking. This time of year the garden is plentiful with kale, so there’s an added satisfaction knowing we’re eating what we grew. Also, I just toss the farro all together with the kale and dress the whole thing. Its just as tasty cold too.