I have to admit, kale is really not my favorite green. It tends to, well, taste like a leaf. So I was intrigued when I came across this recipe for Crispy Coconut Kale on Food 52 by Ashley Couse of Bloom & Nourish. The recipe pairs the kale with oven-roasted salmon, spicy sweet potatoes and creamy coconut rice. I couldn’t wait to try these flavors together!
Note: This recipe for Crispy Coconut Kale with Roasted Salmon Sweet Potatoes and Coconut Rice is gluten free and is thisclose to being Paleo. To make it Paleo-friendly, just do not make the rice.
Ingredients:
- 1 cup jasmine rice, uncooked (omit to make paleo)
- 1 can (13.5 oz) coconut milk
- 1/3 cup water
- 1/2 teaspoon sea salt
- 1/3 cup coconut oil, melted
- 1 teaspoon toasted sesame oil
- 2 tablespoons coconut aminos
- 1 tablespoon Sriracha
- 3 sweet potatoes, peeled and cubed
- 1 teaspoon paprika
- 1 tablespoon coconut oil, melted
- 1 bunch lacinato kale, ribs removed and sliced into strips
- 1/2 cup unsweetened coconut flakes
- 1 pound salmon
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