This comes from Heidi Swanson's Super Natural Everyday
Preheat oven to 350*
1/3 c. olive oil
1 t. toasted sesame oil
2 T. shoyu, tamari or soy sauce
3 1/2 lightly packed cups chopped kale, stems & ribs removed
1 1/2 c. usweetened large-flake coconut
2 c. cooked farro (1 c. farro to 2 c. water, boil water, add farro, lower heat for 15-20 min.)
Whisk or shake oils and soy sauce, toss 3/4 of this sauce with kale and coconut--massage into leaves if needed.
Spread kale evenly across 2 baking sheets, bake 12-18 minutes
until coconut is deeply golden, toss along way and switch sheets upper and lower if necessary.
Remove and taste. Add the rest of dressing if you liike. Place farro on platter, top with kale, serve warm.
This amount serves 4.
Preheat oven to 350*
1/3 c. olive oil
1 t. toasted sesame oil
2 T. shoyu, tamari or soy sauce
3 1/2 lightly packed cups chopped kale, stems & ribs removed
1 1/2 c. usweetened large-flake coconut
2 c. cooked farro (1 c. farro to 2 c. water, boil water, add farro, lower heat for 15-20 min.)
Whisk or shake oils and soy sauce, toss 3/4 of this sauce with kale and coconut--massage into leaves if needed.
Spread kale evenly across 2 baking sheets, bake 12-18 minutes
until coconut is deeply golden, toss along way and switch sheets upper and lower if necessary.
Remove and taste. Add the rest of dressing if you liike. Place farro on platter, top with kale, serve warm.
This amount serves 4.
No comments:
Post a Comment