I've really jumped whole-heartedly on the kale train. So I'm always looking for new recipes. I enjoy it in stir fry and salad, roasted and raw. However, there is a certain member of my family, who shall remain nameless, who is not a kale convert. I'm hoping one of these times to hit on the right recipe to bring him over to the green side.
That's why I was thrilled to stumble across this coconut kale. I lost the original recipe but found one that's very similar and think it turned out to be a tasty side dish. Hope you'll like it, too!
Here's what you'll need but I'm playing with quantities as I go along.
1 bunch kale
1 c. unsweetened coconut flakes
1/3 c. coconut oil, melted
1 tbsp Sriracha
2 tbsp tamari
1 tsp sesame oil
Preheat oven to 400F.
As usual, I choose to start with a bag of chopped kale. It makes life so much easier.
Next, prepare the sauce by mixing coconut oil, Sriracha, sesame oil, and tamari.
Place kale and coconut on baking sheet lined with parchment paper. Drizzle 2/3 of sauce over the kale and coconut mixture. Reserve remaining sauce to add to whatever you're serving with the kale.
Place in oven and bake for 15 minutes. Watch so it doesn't burn!
Serve with your favorite dishes. I chose grilled trout (basted with the Sriracha-coconut oil-tamari-sesame oil mixture), and fresh baby carrots, again with a touch of sauce and lime juice squeezed over top.
I'm counting down to the release of TOASTING UP TROUBLE the first in my new Dinner Club Mystery series (includes recipes)
-- coming July 5th!
To pre-order, click here
Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.
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Also appearing at www.killercharacters.com
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and on Twitter @erika_chase.