Kale salad from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen (page 80) by Heidi Swanson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tamari or soy sauce for shoyu. See recipe for variations.

  • mfranklin125 on January 29, 2018

    This is better without the coconut

  • sheepishjen on June 20, 2017

    The first time I made this it was good but not amazing. The second time it was absolutely delicious. I used some fairly young Russian kale from the farmer's market - going by weight, I used about 130 g instead of the 100 g called for, but I weighed it after I removed the stems. The recipe doesn't specify when to weigh. I followed the recipe as directed and my kale got lovely and a bit crisp as the coconut flakes turned golden. For the farro, I cooked it the way it is cooked in Charlie Bird's Farro Salad recipe as published in the NY Times:1 cup of farro, 1 cup apple cider, 2 cups water, 2 bay leaves and 2 tsps. kosher salt in pot. Bring to a simmer and simmer uncovered for about 30 minutes, or until the farro is chewy/tender and the liquid evaporates. You may have to add liquid before it's done. Result: crisp coconut, semi-crisp kale, toothsome farro in delicious sauce. My husband is not a fan of farro but loved this!

  • Kelli_L on January 06, 2016

    What a super tasting salad! Tastes great with spelt grains instead of farro.

  • Rutabaga on January 11, 2015

    What an addictive way to roast kale; my husband, in particular, loved this dish, but even my three-year-old ate some. I served it without farro, as I was making it as a side dish to accompany pasta. Next time, if I weren't adding it to a grain, I would only use about half the dressing. The coconut and kale browned pretty evenly together in my case. I used purple curly kale.

  • Barb_N on March 29, 2014

    My family loves this kale recipe- I learned to add the coconut toward the end of cooking so it does not burn. I have also bulked it up with chunks of roasted winter squash and feta to make it a meal.

  • TrishaCP on June 27, 2013

    This recipe, as others have said, is pretty spectacular. The flavor combination does have that umami savoriness- and while I have roasted kale before I would never have thought of pairing it with coconut but it works so well together.

  • vinochic on September 18, 2012

    I love this recipe! I probably make it once a week. It is also really good served with other hearty grains (brown rice, bulgar...)

  • jzanger on January 03, 2012

    I used this as a jumping off point for a more substantial dish. We axed the coconut, doubled the kale, and added these ingredients: diced and roasted sweet potato (tossed with rice vinegar and coconut oil), thinly sliced crunchy red bell pepper, sunflower seeds, dried cranberries, and sautéed shallots. It was really good over the suggested farro. I will definitely make it this way again!

  • Laura on December 08, 2011

    Pg. 80. This was really good. That said, in the future, I would be inclined to double the kale and decrease the coconut. It just seemed that the amount of coconut was way out of proportion to the amount of kale.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.