Coconut Kale with Sweet Potatoes

This is a terrific way to cook kale. It comes out a little crispy on the edges and soft in the middle. The coconut is not overpowering and gives the dish a wonderful richness. I suggest making a little extra dressing to drizzle on top at the end. It is best served right from the oven, but you can prep the dressing, kale and sweet potato ahead of time. (Adapted from Food52.)

⅔ cup coconut oil, melted
1 teaspoon toasted sesame oil
2 tablespoons coconut aminos (or tamari)
1 tablespoon Sriracha (or any hot sauce that you like), more to taste
3 sweet potatoes, cut into ½ inch cubes
1 teaspoon paprika (not smoked)
Salt and freshly ground pepper, to taste

1 tablespoon coconut oil, melted
1 large bunch lacinato kale, no need to remove ribs (unless very large), sliced into strips
1 cup unsweetened coconut flakes (do NOT use sweetened)

Heat oven to 400° F. In a lidded jar, combine the melted coconut oil, sesame oil, coconut aminos, and Sriracha. Seal the jar and shake vigorously until emulsified. 

Place the sweet potatoes on a baking sheet. Drizzle with a tablespoon of melted coconut oil and sprinkle with paprika and salt and pepper. Toss to coat. Bake for 15 minutes. 

While the sweet potato is baking, place kale and coconut flakes on a separate baking sheet. Drizzle kale with about ⅔ of the dressing. Toss until well coated. After the sweet potatoes have cooked for 15 minutes, place the baking sheet with the coconut kale in the hot oven. Continue baking the potatoes and coconut kale for another 15 minutes, being careful not to let the kale burn. 

Remove sweet potatoes and kale from oven. Mix together and serve with an extra drizzle of dressing and salt and pepper to taste.