I was originally interested in this recipe because it involved 2 ingredients that I really like: coconut and (most importantly) kale. Then, I looked further into the recipe and realized it had soy sauce and sesame oil. These oils + kale + coconut just did not sound appetizing at all, but I thought I would try the recipe anyway.
Let's just say I am so glad I decided to try it! I love the crunch and taste that the kale and oils provided in addition to the coconut.
And, as always, it was so simple. To start, mix the kale and coconut together in a large bowl and the oils together in a separate small bowl. Combine!
Place it across 2 baking sheets
and bake until crispy and brown!
Place in a bowl
and serve with brown rice.
If you like kale chips, you'll love this recipe!
makes about 4 servings
from Shutterbean and Joy the Baker
1/3 cup olive oil
1 teaspoon sesame oil
2 tablespoons soy sauce
15 ounces kale, central stems removed
1 cup large flake or shredded coconut
2 cups cooked brown rice
Preheat oven to 350F.
In a small bowl, whisk together the olive oil, sesame oil, and soy sauce. In a large bowl, toss the kale and coconut with the oil dressing.
Spread the kale mixture evenly across two baking sheets and bake until the coconut is golden and the kale is crispy, 12-18 minutes, tossing once.
Remove from oven and transfer kale mixture to a medium bowl. Divide the brown rice between bowls and top with the kale mixture. Serve immediately!