Originally posted September 13, 2012

Crunchy Kale and Coconut Bowl

My friend Tara Kaplinsky has been trying get me to make this for a year. Finally she came to my house and made it for me. OMG - This is like crack - in the best, healthiest possible way. Try it, you will see what I mean.

Ingredients

  • 1 teaspoon toasted sesame oil (or seasoned rice vinegar if you have that on hand)
  • 2 tablespoons soy sauce
  • 1/2 teaspoon sriracha (totally optional)
  • scant 1/3 cup olive oil
  • 5 cups dino kale, ribs removed and leaves torn into bite-sized pieces
  • 1 cup unsweetened large flake coconut
  • 1 cup uncooked farro
4 small or 2 large

Directions

Place a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment paper and set aside.

In a medium pot, bring several cups of water to a boil. Salt the water (like you would for cooking pasta) and add farro. Reduce heat and simmer farro, uncovered, for 17-20 minutes, until farro is softened but still has a bit of a bite. Drain in a colander and set aside.

In a small mix together sesame oil (or rice vinegar), soy sauce, and siracha. Slowly drizzle in the olive oil, whisking as you drizzle it in so that the dressing emulsifies. You can also place all of the ingredients in a small jar and shake to emulsify.

Place the kale pieces and coconut on the prepared baking sheet. Drizzle half (or a bit more) of the prepared dressing over the kale and coconut. Toss around to coat. Bake for 12-18 minutes, until browned and crispy. Remove from the oven. Divide farro and crispy kale into bowls and top with a bit more dressing. Enjoy warm.

45 minutes

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Adapted from

joythebaker.com

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