Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4
Ingredients:
½ bunch green kale
½ bunch purple kale
3 cloves of garlic
½ cup Parmesan cheese, grated
1 lemon, zested and juiced
1 tbsp. Dijon mustard
2 anchovy filets
1 Jalapeno, charred
½ tsp. Worcestershire sauce
1/3 cup extra virgin olive oil
1/3 tsp. fresh cracked black pepper
Coconut bacon:
2 cups unsweetened coconut flakes, large
2 tbsp. reduced sodium tamari soy sauce
1 tbsp. liquid smoke
1 tbsp. maple syrup
Directions:
Dressing:
- Remove tough stems from kale and tear by hand into bite size pieces, set aside.
- Remove skin and inner seeds from jalapeno.
- Combine jalapeno, garlic, Parmesan cheese, lemon juice, lemon zest, Dijon, anchovies and black pepper in a food processor. Blend until combined, then slowly pour in olive oil.
Coconut bacon:
- Preheat oven to 330 degrees Fahrenheit.
- Line a large baking sheet with parchment paper.
- Combine soy sauce, liquid smoke and maple syrup in a bowl.
- Spread out coconut flakes and drizzle with sauce; mix well and toss to coat individual flakes.
- Bake for five minutes, remove tray and toss the bacon, leaving it in an even layer. Repeat this step at 10 minutes and at 15 minutes. After 15 minutes bacon should be dark brown but not burnt. If you decide to leave it in the oven for more colour keep an eye on it and check every minute or two. Allow to cool before serving. Bacon freezes well and requires no defrosting.
Gently massage dressing into the kale leaves and place in a serving bowl, top with coconut bacon.
Recipes and Food Styling by Devan Rajkumar
Photography by Paula Wilson
Prop Styling by Natalie Adamov
Rose resin bowl from Pimlico Design Gallery
