farro, kale, kale salad, quinoa, Swiss chard, vegetable dish
I tried this for the first time today and loved it. I am always looking for tasty ways to get more dark leafy greens into my meals and this one is definitely a keeper. Roasting the kale instead of steaming it really helps preserve and intensify the flavor. I added caramelized onions and toasted sesame seeds as a garnish as I happened to have them on hand. You could also add a small amount of cooked Chinese sausage or bacon if you wanted a hit of salty meat.
1/3 cup extra-virgin olive oil
1 teaspoon toasted sesame oil
2 tablespoons shoyu, tamari or soy sauce
3 ½ cups chopped kale, stems trimmed, large ribs removed (I also added red Swiss chard for color)
1 cup large-flake coconut (or 1/2 cup small flake coconut)
2 cups cooked farro or other whole grain (I used quinoa today) optional
Preheat oven to 375 degrees (F).
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. Spread the kale evenly across a baking sheet. Bake for 12 to 18 minutes, until the coconut is golden brown, tossing once or twice along the way.
Remove from the oven and transfer to a medium bowl. Taste and if you feel that it needs more dressing, add more and toss. Place farro or other grain on a serving platter and top with the tossed kale. Serve warm.
Swanson, H. (2011). super natural every day. New York, NY: Ten Speed Press.