Crispy kale, with wild rice, quinoa, and pan seared tofu
If you’ve been turned off to the idea of kale because it seems a little too tree-hugger for you, you’ve gotta try this recipe! High in vitamins A, C and K, and a good source of iron, kale is a nutritional power house.
Lacinato Kale is also called Dinosaur Kale which made it very fun for David. He alternated between chewing and growling like a dinosaur! Roasted kale caramelizes with coconut and a savory sauce…try it for dinner tonight! We paired ours tonight with nutty wild rice and quinoa (I like the bag from Costco) and pan seared tofu. Delicious!
Dinosaur Greens
2 bundles of dinosaur kale (also called Lacinato)
1 c unsweetened coconut
1 T soy sauce or aminos
1 T sesame oil
1 T olive oil
1 T seasoned rice wine vinegar
Preheat oven to 350 degrees. Remove the tough center stem from each leaf of kale. I find that it is easiest to fold it in half so that you can make one cut for each leaf. You are left with a V shaped piece of kale. Chop into large pieces, about 2 x 2 inches each. Wash all kale well, just as you would wash and dry lettuce…I use a salad spinner. Kale tends to hold on to its dirt, so it may need a second rinse. Put dried kale onto a baking sheet covered in parchment paper. It will seem like a ton of kale but it wilts down very quickly in the oven.
look at all of those yummy greens!
Pour cup of coconut on top. Mix up sauce ingredients and drizzle over kale and coconut. Toss well to coat and mix all ingredients.
ready to go into the oven
Place in oven and roast for 12-18 minutes, checking and tossing about half way through. It will crisp up a bit and the smell with drive you crazy! Enjoy!
nice and crispy
Delicious!
