⅓ cup extra-virgin olive oil
2 tablespoons shoyu, tamari, or soy sauce
3 ½ lightly packed cups chopped kale, stems trimmed, large ribs removed
1 teaspoon toasted sesame oil
2 cups cooked farro or other whole grain


Preheat the oven to 350F with a rack in the top third of the oven. In a small bowl or jar, whisk or shake together the olive oil and shoyu. Put the kale and coconut in a large bowl and toss well with about two-thirds of the olive oil shoyu mixture. Spread the kale and coconut evenly across a baking sheet. Bake for 12 to 18 minutes, until the coconut is deeply golden brown, tossing once or twice along the way. If it begins to get too browned, move it to a lower rack.
Remove from the oven and transfer the kale mixture to a medium bowl. Drizzle on the sesame oil and taste. If you feel it needs a bit more dressing, add some of the reserved olive oil shoyu mixture and toss. Mix the kale with the farro. Serve warm. (Adapted from Super Natural Every Day)