Things are getting really toasty around here, and we’re not talking about bread, folks! This wonderful kale, farro, and toasted coconut dish is simple, delicious, and certainly unique. Farro is an Italian whole grain similar in texture to brown rice. It has a delicate, nutty ﬂavor, and is often used in salad, soup, or risotto. In this recipe, farro works perfectly, highlighting the flavor of the toasted coconut.
Kale & Toasted Coconut Salad with Farro
- 1 cup farro
- ½ cup coconut ﬂakes
- 1 bunch kale
- 1 teaspoon sesame oil
- 2 packets soy sauce
- 2 tablespoons + 1 teaspoon olive oil
- Salt and pepper
1. Cook Farro
Preheat oven to 400° F. Bring 2 cups water and 1 pinch salt to a boil. When water is boiling, add farro. Cook until tender, about 7-9 minutes, then drain in a strainer. Transfer to a medium bowl and toss with 1 teaspoon olive oil. Taste and add salt and pepper as needed. Set aside.
2. Toast Coconut
Spread coconut ﬂakes in an even layer over a foil-lined baking sheet. Bake until golden brown, about 3-4 minutes, being careful not to burn. Remove baking sheet from oven and set aside.
3. Sauté Kale
Wash kale and tear leaves into bite-size pieces, discarding stems. Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add kale and sauté until bright green, about 3-5 minutes. Remove pan from heat and set aside.
4. Make Dressing
In a small bowl, whisk together 1 tablespoon olive oil, sesame oil, and soy sauce.
5. Toss Kale
Place toasted coconut and kale in a large bowl. Pour over dressing and toss, being sure to coat evenly. Taste and add
salt and pepper as needed.
6. Plate Salad
Divide farro evenly between two plates. Top with coconut and kale salad and serve.