This recipe originally comes from Heidi Swanson‘s book Super Natural Everyday. My sister made this recipe for us on a visit a while back, and I finally got around to making a batch myself. Of course I made a few changes, as I am known to do.
Kale changes quite a bit when you roast it. The leaves become light and crispy. It’s an odd texture at first, but it really grew on me. The flavor combo is pretty unique too, but it will also grow on you. You’ll soon find yourself craving some toasted sesame soy-saucy kale!
I bought a tub of pre-chopped, pre-washed kale from Whole Foods and that cut down on prep time a lot. I also tried making this recipe with frozen kale, but it doesn’t turn out the same. It was still tasty, but the frozen kale is too wet and doesn’t get crispy like fresh kale does.
1/4 olive oil
1 teaspoon sesame oil
2 tablespoons soy sauce
1 tablespoon sesame seeds
3 cloves of garlic, pressed or minced
3 1/2 – 4 cups of chopped kale, lightly packed
1 1/2 cups unsweetened flaked coconut
- Preheat the oven to 350° and place two racks on the top half of the oven.
- Prep your kale by removing thick stems and ribs and roughly chopping. Make sure you wash the kale well as it can be sandy. Pat the kale dry after washing to remove excess water.
- Whisk together the olive oil, sesame oil, soy sauce, sesame seeds, and garlic in a large mixing bowl.
- Add the kale and coconut to the bowl and toss well until evenly coated with the oil/soy sauce mixture.
- Spread the kale in an even layer on two baking sheets. Bake for 15-20 minutes, and then check, alternating racks if need be. The kale should be crispy and the coconut should be turning golden brown. I had to leave mine in a bit longer. Once it’s crispy and golden, remove it from the oven, let it cool a little, and enjoy!