Kale Salad
"Use whatever type of kale you like. I love the purple peacock, but the common Lacinato kale gives off a subtle banana scent that goes particularly well with the toasted coconut. If you can only find finely shredded, unsweetened coconut, reduce the amount to half a cup.”

Ingredients:
1/3 cup extra-virgin olive oil
1 teaspoon toasted sesame oil
2 tablespoons shoyu, tamari, or soy sauce
3 1/2 lightly packed cups of chopped kale — stems trimmed, large ribs removed
1 1/2 cups unsweetened large-flake coconut
2 cups cooked farro or other whole grain

Directions:
Preheat the oven to 350°F with two racks in the top third of the oven.

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 two baking sheets. 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.

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. If you’re adding grains, place them on a serving platter and top with the tossed kale and serve warm. Serves four.

Photo And Recipe: Courtesy Of Heidi Swanson/Super Natural Every Day