Toasted Kale Salad

This one is adapted from Heidi Swanson's "Super Natural Every Day"

Ingredients:

1 bunch chopped kale, (3 1/2c ribs removed)

1/3c olive oil

1tsp sesame oil

2T shoyu, tamari, soy sauce or liquid aminos

1 1/2c unsweetened large flake coconut

2c farro or other cooked whole grain (I have used quinoa, bulgur wheat and wheat berries with good results and I bet rice would be great.)

Preheat oven to 350.

In a small bowl whisk olive oil, sesame oil and soy sauce. Put the kale and coconut in a bowl and toss with about 2/3 of the olive oil mixture.

Spread kale/coconut evenly on a baking sheet and bake for 12-18 minutes until coconut is golden brown, toss once or twice along the way.

Remove from oven and add to a medium sized bowl. Add extra dressing if you feel it needs it. Serve over the cooked grain.

Kale Chips

For those of you who are not sure what to do with kale, here's a recipe food.com

1 bunch kale, washed and dried well
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1 teaspoon brown sugar

Kate's note: You can also use seasoned salt instead of the salt, pepper, brown sugar

Preheat oven to 300 degrees F.

Tear the leaves off the center rib of the kale and tear into large pieces. Place leaves in a large bowl and drizzle with olive oil and toss until completely coated.

Divide kale between 2 baking sheets lined with parchment. Arrange in a single layer and sprinkle with salt and pepper. Place in the oven and bake for 25 minutes, or until crisp. Place in a serving bowl and sprinkle with brown sugar.

Cook's Note: Be sure to place the kale in one layer on the sheet tray. Overcrowding will steam the kale rather than crisp it.