Ingredients

The following ingredients have 4 Servings
  • 250 grams Kale (or a small bunch)
  • 1 tsp Coconut Oil
  • ¼ tsp Mustard Seeds
  • ¼ tsp Cumin Seeds
  • 2 long Red Chillies (or to taste)
  • ½ small Onion (or ⅓ cup when sliced)
  • 6 Curry Leaves
  • ¾ tsp Salt (or to taste)
  • 2 tbsp grated fresh Coconut

Instruction

  • Wash kale and pluck the leaves. If the stem is very tender, use it as well.
  • Finely chop kale leaves and leave it in a colander to drain. Leave it for 1 hour or put it in a salad spinner. When pressed for time, pat dry with paper towels.  
  • Heat oil in a pan, add cumin, mustard seeds and let the seeds splutter.
  • Thrown in the red chilies and let brown.
  • Add onion, curry Leaves, some salt and sauté on high flame until onions are soft.
  • Gradually add kale leaves and stir until leaves wilt.
  • Cover the pan and cook for a minute, then uncover and continue stir frying on high flame until leaves are cooked. I prefer crispy and not too soft kale.
  • For softer kale, cook a little longer and mind you kale is thick and takes  longer to cook when compared to spinach.
  • Sprinkle grated coconut and give a good stir.
  • Taste mallung and adjust salt to taste.
  • Serve hot with steaming rice.