You also might never guess that I’ve eaten this dish every day for a week straight. That is no exaggeration. My friend told me that this dish was serious comfort food, and even though I refused to believe her, I finally made it for myself and that was it. Game over.
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Crunchy Kale And Coconut Bowl
Makes four small servings or two large servings
1 tsp toasted sesame oil (or seasoned rice vinegar if you have that on hand — they’re totally different but both work well)
2 tbsp soy sauce
1/2 tsp Sriracha
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
Place a rack in the center of the oven and preheat to 350 degrees. 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 Sriracha. 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.
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NEXT: Treat Yourself With The Ultimate Pastry
We may have Joy the Baker's infamous "Man Bait" Apple Crisp recipe committed to memory, but it's not the only reason we're loyal to this self-taught dessert maven. Joy's hilariously soulful commentary, undying devotion to butter, and her steadfast belief that cake is a perfectly acceptable breakfast choice is what really keeps us coming back for more.