Can This Delicious Salad Really Count As Comfort Food?

1Photo: Courtesy of Joy The Baker.
Buy kale — especially if it’s named Dino. It’s okay if it has dirt on it; it came from the ground. Wash it well, combine it with coconut, roast, feed it to a person you love, and see what happens. You might never guess that such a simple combination of ingredients could be so wonderfully lovely.
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.
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
2Photo: Courtesy of Joy The Baker.
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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