|
|
 Hosted By
Janine & Terry |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
1/3 cup extra-virgin olive oil |
|
|
|
|
2 TBL shoyu, tamari, or soy sauce |
|
|
3 1/2 lightly packed cups of chopped kale, stems trimmed, large ribs removed |
|
|
|
|
|
|
 |
|
Preheat the oven to 350°F with two racks in the top third of the oven.
In a small bowl, whisk together the olive oil, sesame oil, and shoyu. Put the kale and the coconut in a large bowl and toss well with about two-thirds of the olive oil mixture.
Spread the kale evenly across two baking sheets. Bake for 12 to 18 minutes, until the coconut is deeply golden brown, tossing once or twice along the way. If the kale mixture on the top baking sheet begins to get too browned, move it to the lower rack.
|
|
|
|
|
|
|
|
|