Alissa shared a fantastic-looking recipe for kale pesto on Tuesday, and while we’re on the topic, I thought I’d tell you how much I’ve been digging another kale recipe — this one by Heidi Swanson in her newest cookbook, Super Natural Every Day. (Heidi, by the way, just won a prestigious James Beard Award for that beautifully shot book.) Here’s the recipe:
by Heidi Swanson, Super Natural Every Day
- 1/3 c olive oil
- 1 tsp toasted sesame oil
- 2 Tbsp shoyu, tamari, or soy sauce
- 3 1/2 c lightly packed kale leaves, large ribs removed, torn into small pieces
- 1 1/2 c unsweetened large flakes coconut (I used finely shredded)
- 2 c cooked farro, or another grain
Preheat the oven to 375. Place the olive oil, sesame oil, and shoyu sauce in a small jar with a lid and shake together. Add shredded coconut to the torn kale leaves and toss with the oil mixture. Spread it out on a cookie sheet and roast it in the oven for approximately 12 minutes. Then mix it with the cooked farro (have you ever had farro? It’s one of my favorite grains)with a bit more olive oil and you’re good to go. Super healthy and yummy! The kale by itself was delicious; it can be eaten like chips. I bet kids would dig it.
Got anything good cooking in the kitchen this weekend? Or any exciting plans? I don’t know about you but my weeks feel like they’re flying by too quickly these days. Sometimes I wish I could grab the hands of the clock and stop them from moving, just for a while.
Here are some items that caught my eye this week:
- Anne Lamott hates Mother’s Day.
- Interesting take on why local wines are not more popular.
- Congrats to the Blairs on their sweet new web TV series, Olive Us.
- Good reflection in Mothering Magazine about the American public’s problem with breasts and the media’s exploitation of it.
- Moonshine is hot stuff these days!
- Cooks Illustrated‘s new iPad app.
Image: Zoe Saint-Paul