When I first saw this recipe over on Joy the Baker I thought it looked good, but I couldn’t understand how so many people were going absolutely crazy over it. Almost everyone who commented said that they had made this dish several times in a week. Come on, I thought, it’s kale and coconut. I like kale and all, but could it actually be that good?
Yes. Absolutely. Definitely.
I am new to the whole crispy-roasted-kale thing. The magic that happens with kale is covered with something oil-based than put in an oven for a little while and comes out light, slightly translucent, and decidedly crunchy is pretty amazing. Adding toasted coconut is inspired. But the dressing, with toasted sesame oil, GF soy sauce, and just enough sriracha to make things interesting, is unbearably addictive. Seriously, if I wasn’t the one who made it, I’d swear it was laced with something. Even the most begrudging veggie eaters cannot keep their hands out of the bowl to sneak a taste or two ten.
So please, even if you don’t love kale, try this. The original recipe was served with grains, but I tend to use chickpeas if I feel the need to add another texture or a bit more substance. I’ve had the chickpeas raw and roasted, and the dish is good either way. I’ve also added chicken coated with some of the dressing, but it obviously wasn’t vegetarian any more.
Just be sure to add lots of the dressing. I could eat it with a spoon.
- 1 tsp toasted sesame oil
- 2 tbsp tamari (gluten free soy sauce)
- ½ tsp sriracha
- ⅓ cup olive oil
- Bunch of kale (I prefer curly kale)
- 1 cup unsweetened flaked coconut
- Preheat oven to 350 degrees and line a large baking sheet with parchment paper. Depending on how much kale you have, you may need two baking sheets to keep the kale in one layer.
- In a small bowl (or jar) whisk (or shake) together the sesame oil, tamari, sriracha, and olive oil.
- Remove the stems of the kale and tear into ~2″ pieces.
- Spread the kale in one layer on the baking sheet(s) and sprinkle coconut on top.
- Pour about ½ of the dressing over the kale and coconut and stir to coat.
- Bake the kale mixture. Start checking on the kale around 10 minutes, though it may take up to 20 minutes depending on your oven and the size and moisture of the kale pieces. You want to pull out the kale when it is crispy and translucent, just barely starting to brown, but before it burns.
- Toss the kale mixture with remaining dressing to taste, then serve.