Created by ellie on November 3, 2020
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.