Crunchy Kale and Coconut Bowl
You can and you should. Work hard. Don’t stop. Unless there’s wine. Drink it. Then work harder.
If people don’t get it. Lose em. Find people that do. They exist. Make them your friends. Go thrift shopping. Buy skirts. Talk about ice cream.
Make the world more beautiful. That’s our job while we’re here. And we’re still here. So love well, and hard, and like we won’t be here forever. Because we won’t.
Use your good luck spoon. Throw away your bad luck fork. Remember that texting and driving is dumb. And your car horn never really adequately expresses your anger, so don’t use it and just scream in the car a bit if you must.
Buy kale. Especially if it’s named dino. It’s ok 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. See what happens. You’ll have just made the world more beautiful. Is it really that easy? Sometimes it is. Mind blown.
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. It’s so good. So comforting. Soooo the new mac and cheese.
Kale and unsweetened coconut is tossed with soy sauce, sesame oil, sriracha, and olive oil. It’s baked until golden and crisp.
It’s chewy. It’s crunchy. It’s a total mouth workout… and so so good for your body.
Farro is a big hearty grain and it stands up wonderfully to robust kale and coconut. Brown rice would also be quite nice.
Tracy told me that this dish was serious man food/comfort food. I refused to believe her. I finally made it for myself, fed it to a man… and that was it. Game over. I’m now engaged, pregnant with twins (a boy and a girl), I just won the lottery, someone just bought me a pony, and I have every single pair of shoe that I’ve ever wanted.
Except none of that happened…. but this meal was simply exceptional.
Crunchy Kale and Coconut Bowl
makes 4 small servings or 2 large servings
1 teaspoon toasted sesame oil (or seasoned rice vinegar if you have that on hand) (i know they’re totally different but both work well)
2 tablespoons soy sauce
1/2 teaspoon sriracha
scant 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 F. 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 siracha. 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.