Curly Kale Salad with Toasted Coconut

Yield:1 serving as a main dish, 4 servings as salad

Curly Kale Chips used as a base for a healthy salad.

Ingredients:

• 80 ml extra-virgin olive oil
• 1 teaspoon toasted sesame oil
• 2 tablespoons shoyu, tamari, or soy sauce; I used soy sauce.
• 100 grams chopped kale, stems trimmed, large ribs removed, washed and dried
• 85 grams unsweetened large-flake coconut
• 255 g cooked farro or other whole grain; I used French Wheat *

Instructions

1. Preheat the oven to 350°F / 180°C.
2. In a small bowl or jar, whisk or shake together the olive oil, sesame oil, and shoyu. Put the kale and coconut in a large bowl and toss well with about two-thirds of the olive oil mixture.
3. Spread the kale evenly on a baking sheet. Bake for 12 to 18 minutes, until the coconut is deeply golden brown, tossing once or twice along the way. If the kale mixture on the top baking sheet begins to get too browned, move it to the lower rack.
4. Remove from the oven and transfer the kale mixture to a medium bowl. Taste. If you feel it needs a bit more dressing, add some and toss. Place the farro on a serving platter and top with the tossed kale. Serve warm.

total time: 30 minutes
preparation time: 15 minutes
cooking/baking time: 12 – 18 minutes