Step 1: Preheat oven to 375 degrees F. Using two baking sheets, covered with parchment paper, add half of the kale (1/2 of the kale on each sheet); drizzle each baking sheet with 1 tablespoon oil; season with salt; toss. The kale should be in a single layer so it cooks evenly. Bake for 8-10 minutes or until crisp and browned; set aside. Only cook half of the kale as the remaining will be used raw.
Step 2: Meanwhile in a large bowl whisk together the lemon juice and the next 6 ingredients (-garlic) and the remaining oil (1/2 cup). Stir in the shoots and chile and season with salt. Let stand for 5 minutes.
Step 3: In a dry skillet over medium heat toast the coconut, tossing, for 5 minutes or until golden. Transfer to a small bowl.
Step 4: Using a paring knife remove the peel and pith from grapefruits (if you prefer you can sub in oranges for tangerines) and then slice the fruit.
Step 5: Tear remaining kale (the last 2 bunches) into bite-size pieces and add to the bowl with the dressing; season with salt. Add the grapefruit, coconut, cilantro and the reserved kale chips (the cooked kale) and toss.
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.