Roasted Kale with Coriander, Ginger, and Coconut

Name: Roasted Kale with Coriander, Ginger, and Coconut
Yield: Serves 4
Ingredients: 1 pound curly, kale, stemmed and torn into 1½- to 2-inch pieces (12 cups); 2 tablespoons, vegetable oil; 2 teaspoons, grated fresh ginger; 1/2 teaspoon, ground coriander; 1/2 teaspoon, table salt; 1/2 cup, unsweetened coconut chips

7 comments

Appears in Cook's Illustrated March/April 2022

Side Dishes

Vegetables

Just 10 minutes in the oven unlocks a variety of vivid textures in the brassica.

SERVES4

TIME30 minutes

Roasted Kale with Coriander, Ginger, and Coconut

WHY THIS RECIPE WORKS

We used curly kale for roasting because it retained some volume and featheriness, even when cooked. After tearing the leaves into large pieces and rinsing them, we spun the leaves in a salad spinner to remove most of the excess moisture tha...

This is a members' feature.