I made this powerhouse of a soup last night and it turned out so good! Minor modifications: used 1T dried basil instead of the suggested blend because that’s what I like, used fire roasted tomatoes because that’s what I had. Suggestion: buy whole leaf kale and de-stem. I used bagged/chopped and no amount of wilting will make the stems not chewy.
I’m not usually a fan of coconut, but there’s a recipe in Super Natural Every Day that I’ve been wanting to try. Recently my daughter decided she liked coconut popcicles, so I figured since I had a big bag of kale in the fridge, now would be a good time.
Oh. My. Goodness.
I didn’t change much with the recipe, just used a bit less oil, and served it over farro. It was awesome.
I can’t recommend the flat variation enough for baked kale. I used curly for this, and my daughter was finicky because it doesn’t crisp evenly. She still ate most of it, though.
You can find the recipe on amazon if you “look inside” the book. Page 80. Yum.
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