Kale Salad with toasted coconut
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Makes: 4 portions
Delightful oven baked kale that is just slightly crunchy and chock full of flavor! The coconut adds just a slightly sweet taste to it.
extra virgin olive oil
toasted sesame oil
3 1/2 cups
shredded kale (1 big bunch, ribs removed)
1 1/2 cups
unsweetened large flake coconut (optional, it tastes great without this too)
preheat oven to 350 F. In a small bowl, whisk together the oils with the soy sauce. In a large bowl, toss the kale and coconut with the dressing.
Spread the kale evenly across a baking sheets and bake until the coconut is nice and golden and the kale is wilted, tossing once or twice along the way about 12 minutes.
I like to serve this over couscous or quinoa.
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