Cook The Book: Kale Salad With Toasted Coconut

• 1/3 cup / 80 ml extra-virgin olive oil
• 1 teaspoon toasted sesame oil
• 2 tablespoons shoyu, tamari, or soy sauce
• 3 1/2 lightly packed cups / 3.5 oz / 100 g chopped kale, stems trimmed, large ribs removed
• 1 1/2 cups / 3 oz / 85 g unsweetened large-flake coconut
• 2 cups / 9 oz / 255 g cooked farro or other whole grain (optional)

1. Preheat the oven to 350u0b0F / 180u0b0C with two racks in the top third of the oven.
2. 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.
3. 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.
4. 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. Place the farro on a serving platter and top with the tossed kale. Serve warm.

olive oil, sesame oil, shoyu, chopped kale, coconut, grain

Taken from www.seriouseats.com/recipes/2011/06/cook-the-book-kale-salad-with-toasted-coconut-recipe-kale-chips.html (may not work)