As I got to work creating it I was unsure of what to expect. It smelled downright heavenly, but all the stuff going into it made me question how it would turn out.
It turned out awesome! It was another huge success!
And, now for the recipe (slightly modified by yours truly):
Makes 4 small servings or 2 large servings
- 1 teaspoon seasoned rice vinegar
- 2 tablespoons soy sauce
- 1/2 teaspoon sriracha
- 1/3 cup olive oil
- 4 cups kale, ribs removed and leaves torn into bite-sized pieces
- 1 cup collard greens, ribs removed and leaves torn into bite-sized pieces
- 1 cup unsweetened finely shredded coconut
- Two cups cooked basmati rice
Place a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment paper and set aside (I used nonfat cooking spray as we had no parchment paper).
In a small mix together or rice vinegar, soy sauce, and siracha. Slowly drizzle in the olive oil, whisking as you drizzle it in so that the dressing emulsifies. 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. Drizzle half (or a bit more) of the prepared dressing over the kale and coconut. Toss around to coat. Bake for 12-18 minutes, until browned and crispy. Remove from the oven. Divide farro and crispy kale into bowls and top with a bit more dressing.
I hope you enjoy it as much as we did! It's a fun twist on traditional "comfort food".