Serious Eats: Recipes

Cook the Book: Kale Salad with Toasted Coconut

[Photographs: Heidi Swanson]

Something magical happens when you put dry kale in the oven. As the moisture leaves the tough raw kale, the leaves are transformed into dark green potato chip-crisp bites. Health food aficionados call them kale chips and virtuously sub them in for starchier snacks. Heidi Swanson, author of Super Natural Every Day, takes kale chips a step further by using them as a base for a grain salad.

Swanson's Kale Salad with Toasted Coconut takes the basic kale chip-making method and dresses it up by adding unsweetened large-flake coconut to the kale and seasoning with soy and sesame oil. In a matter of just about 15 minutes, the kale dehydrates and the coconut caramelizes and soaks in all of that deep sesame-soy flavor. Once you've got your crunchy, umami-ified coconut and kale you can mix it with any cooked grain that you'd like. I chose farro, thinking that its rich nuttiness would sync with the crisp, soy glazed crunchies, and it worked beautifully; but quinoa, wild rice, or any other whole grain would also do the trick.

As always with our Cook the Book feature, we have five (5) copies of Super Natural Every Day to give away this week.

Reprinted with permission from Super Natural Every Day by Heidi Swanson and her blog, 101 Cookbooks. Copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc. Available wherever books are sold. All Rights Reserved.

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