Toasted Kale Salad

This one is adapted from Heidi Swanson's "Super Natural Every Day"

Ingredients:

1 bunch chopped kale, (3 1/2c ribs removed)

1/3c olive oil

1tsp sesame oil

2T shoyu, tamari, soy sauce or liquid aminos

1 1/2c unsweetened large flake coconut

2c farro or other cooked whole grain (I have used quinoa, bulgur wheat and wheat berries with good results and I bet rice would be great.)

Preheat oven to 350.

In a small bowl whisk olive oil, sesame oil and soy sauce. Put the kale and coconut in a bowl and toss with about 2/3 of the olive oil mixture.

Spread kale/coconut evenly on a baking sheet and bake for 12-18 minutes until coconut is golden brown, toss once or twice along the way.

Remove from oven and add to a medium sized bowl. Add extra dressing if you feel it needs it. Serve over the cooked grain.