You can and you should. ย Work hard. ย Don’t stop. ย Unless there’s wine. ย Drink it. ย Then work harder.
If people don’t get it. ย Lose em. ย Find people that do. ย They exist. ย Make them your friends. ย Go thrift shopping. ย Buy skirts. ย Talk about ice cream.
Make the world more beautiful. ย That’s our job while we’re here. ย And we’re still here. ย So love well, and hard, and like we won’t be here forever. ย Because we won’t.
Use your good luck spoon. ย Throw away your bad luck fork. ย Remember that texting and driving is dumb. ย 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. ย Especially if it’s named dino. ย It’s ok if it has dirt on it. ย It came from the ground. ย Wash it well. ย Combine it with coconut. ย Roast. ย Feed it to a person you love. ย See what happens. ย You’ll have just made the world more beautiful. ย Is it really that easy? ย Sometimes it is. ย 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. ย That is no exaggeration. ย It’s so good. ย So comforting. ย Soooo the new mac and cheese.
Kale and unsweetened coconut is tossed with soy sauce, sesame oil, sriracha, and olive oil. ย It’s baked until golden and crisp.
It’s chewy. ย It’s crunchy. ย 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. ย Brown rice would also be quite nice.
This recipe is from Heidi’s Super-Natural Every Day cookbook and inspired by Tracy.
Tracy told me that this dish was serious man food/comfort food. ย I refused to believe her. ย I finally made it for myself, fed it to a man… and that was it. ย Game over. ย 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
recipe adapted from Shutterbean and Super Natural Every Day
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. ย Line a baking sheet with parchment paper and set aside.
In a medium pot, bring several cups of water to a boil. ย Salt the water (like you would for cooking pasta) and add farro. ย Reduce heat and simmer farro, uncovered, for 17-20 minutes, until farro is softened but still has a bit of a bite. ย Drain in a colander and set aside.
In a small mix together sesame oil (or rice vinegar), soy sauce, and siracha. ย Slowly drizzle in the olive oil, whisking as you drizzle it in so that the dressing emulsifies. ย 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. ย Drizzle half (or a bit more) of the prepared dressing over the kale and coconut. ย Toss around to coat. ย Bake for 12-18 minutes, until browned and crispy. ย Remove from the oven. ย Divide farro and crispy kale into bowls and top with a bit more dressing. ย Enjoy warm. ย
171 Responses
I just wanted to come say that I still make this recipe all the time all these years later. It’s the perfect work lunch!
That looks fantastic!! Love the idea of turning crispy kale into a salad (I usually eat it right off the cookie sheet I bake it on โ is that wrong?). And the addition of coconut โ delicious!!!