This recipe is from Heidi Swanson’s newest cookbook, Super Natural Every Day. Your kitchen fills with a wonderful aroma when roasting the kale and the coconut. It’s hard not to eat it right off the pan and just forget about putting it in the salad!

• 1/3 cup extra-virgin olive oil
• 1 teaspoon toasted sesame oil
• 2 tablespoons soy sauce (I use reduced sodium)
• 3 ½ cups lightly packed chopped kale, large ribs removed and stems trimmed
• 1 ½ cups unsweetened large-flake coconut*
• 2 cups cooked farro or other whole grain

*If using finely shredded unsweetened coconut (it’s easier to find), reduce amount to ½ cup.

Preheat oven to 350 degrees with two racks in the top third of the oven.

In a large bowl, whisk the olive oil, sesame oil and soy sauce.  Reserve 1/3 of the sauce. Put the kale and coconut in the bowl with the sauce and toss well.

Spread the kale and coconut mixture 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.

Remove from the oven and transfer the kale mixture into a medium bowl. Add the cooked farro and toss. Add some of the reserved sauce to taste. Serve warm.

Serves 4