So I’m just going to throw it right on out there and say I’m not a big fan of kale.
At least, I wasn’t a big fan of kale. That is, until I made a certain recipe from a certain cookbook (it’s definitely #1 on my list over there) that flipped my kale world upside down. The secret? Roast it. It takes kale from the stuff that you eat because people tell you it’s good for you (it is) to the stuff that you eat because your tastebuds do a happy dance whenever they are graced with it’s presence.
Heidi’s original recipe called for soy sauce and coconut. Uhh what? But yeah, it definitely works and you almost don’t want to mess with the recipe at all ever because it’s kind of addicting, the way the salty soy sauce plays off the subtle sweetness of the coconut. But I can’t ever just let a recipe be, so I went off and changed it.
This rendition has a much more subtle coconut flavor because it comes from coconut oil, not from big flakes, and is a bit overpowered by some of the other strong ingredients, like ground ginger and sweet agave. Not to mention the roasted beets, which are amazing all on their own. Throw the roasted kale & beets over some cooked farro and top with goat cheese and you’ve got a rather heavenly meal on your hands, all served in one big bowl. The trick is to get every bite to include a big scoop of farro, a couple eaves of kale, a piece of beet, and a smear of goat cheese. Perfection.
Coconut Ginger Roasted Kale with Beets, Farro, & Goat Cheese
A kale dish your tastebuds will actually like! Roasting in coconut oil and ginger softens and deepens the flavor of the kale, and makes it downright addictive. Add beets, farro, and goat cheese to the mix and you’ve got a proper meal on your hands!
- Prep Time: 5 mins
- Cook Time: 1 hour 15 mins
- Total Time: 1 hour 20 minutes
- Yield: 3-4*
- 5 oz chopped kale*
- 4 Tbsp apple cider vinegar
- 3/4 tsp ground ginger
- 3 Tbsp melted coconut oil
- 2 tsp agave nectar
- pinch salt
- 4 beets, tops removed
- 1 1/2 cups quick-cook farro*
- 2 oz goat cheese (skip if vegan)
- Heat oven to 400F. Place the beets in a parchment lined dutch oven and bake, covered, for about 1 hour, until the beets are easily pierced with a fork. Remove from the oven, take the lid off the pot, and set aside to cool while the kale cooks.
- Lower oven temperature to 375F.
- While the beets cook, combine the vinegar, ginger, coconut oil, agave, and salt and mix well. Place the kale in a 9×13″ baking dish and pour the dressing over the kale. Massage the dressing into the leaves with your hands until it is evenly distributed.
- Roast the kale for 18-20 minutes, until it is just starting to get crisp.
- Cook the farro according to package directions while the kale cooks.
- Serve in a large bowl with the farro on the bottom, topped with some of the roasted kale and beets. Sprinkle chunks of goat cheese on top, if desired, and eat!
– I use half a bag of the Trader Joe’s pre-chopped kale. You could also use 1 bunch of kale and chop it yourself.
– I also use Trader Joe’s 10-minute farro. If your farro is not quick-cooking, be sure to adjust for the extra time it will take. Also, farro is not gluten free. Use quinoa or another GF grain if you’d like to keep it GF.
– On it’s own this will likely only serve 3 people. If you serve it alongside some other food then you can stretch it out to feed 4.