Weeknight-Warrior Dinner–Toasted Kale & Coconut Salad
by Young Victorians
This summer, I’ve been cooking my way through fellow San Franciscan Heidi Swanson‘s new cookbook Super Natural Every Day. Heidi Swanson is this generation’s Mollie Katzen. But instead of the Enchanted Broccoli Forest, Heidi’s dishes are subtle, simple, elegant. The Toasted Kale & Coconut Salad from the cookbook highlights just this. Heidi provides a unique way to serve kale–toasted with coconut and dressed with sesame oil. The recipe is easy and the results are delicious.
TOASTED KALE & COCONUT SALAD WITH SESAME OIL
1/3 cup extra-virgin olive oil
1 TSP toasted sesame oil
2 TBL shoyu, tamari, or soy sauce
3 ½ lightly packed cups of chopped kale, stems trimmed, large ribs removed
1 ½ cups of unsweetened large-flake coconut
2 cups cooked farro or other whole grain; I used quinoa (optional)
Preheat the oven to 350°F with two racks in the top third of the oven.
In a small bowl, whisk together the olive oil, sesame oil, and shoyu. Put the kale and the 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 need a bit more dressing, add some and toss. Place the farro on a serving platter and top with the tossed kale.
(photos by juliette)