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Preheat oven to 350F degrees.
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On the stovetop, prepare your grains. I used barley - 1 cup dried yields 3 cups cooked and takes about 25 minutes. Cook in 3 cups liquid (I used 2 parts water, 1 part vegetable broth and a bay leaf and about 1 tsp salt).
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While the grains are cooking, prepare the kale mixture and the sautéed radishes.
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In glass Pyrex measuring cup, mix the olive oil, sesame oil, and soy sauce.
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In a large mixing bowl toss chopped kale and coconut. Pour 2/3 of the oil mixture over the top and toss to coat.
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On two rimmed cookie sheets, evenly distribute the kale/coconut mixture into a single even layer on each sheet. Bake 12-15 minutes, switching the sheets top to bottom and toss the mixture halfway through. Keep an eye on it towards the end to prevent burning. Transfer the mixture to a bowl.
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Trim radishes and slice in half vertically. Slice even wedges (about 1" thick) and saute them about 10 minutes in unsalted butter until browned.
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Assemble into bowls topping grains with kale mixture and radishes. Drizzle extra dressing over top.