Kale Mallum- A Dish from Sri Lanka
I was introduced to this dish from a Naturopathic Colleague of mine who had just returned from eating, in his words, “The best kale dish of my life, it was like a coconut dream.” That certainly peaked my attention and got me digging around in my fridge eager to try a new variation on kale.
Kale, the beloved super green that has amazing anti-oxidant potential and has been shown to protect against five different types of cancers in multiple studies. High in beta-carotene, vitamin K and C, lutein, antioxidants and rich in calcium. The best part is this dish is so simple with 5 ingredients and uses no oil. It is ready to go in 10 minutes.
1 bunch of kale – washed and large stems trimmed, then chopped very small with a knife or put into a food processor.
½ yellow onion – diced
2 cloves garlic – chopped
1 tsp. turmeric – dried (optional)
¼ Cup Coconut, unsweetened
Sea Salt to taste
Directions: This is a dry dish so try not to add too much liquid, you can always add more if needed.
In a sauce-pan on medium heat add unsweetened coconut and toast until light brown about 5-7 minutes.
Pour coconut into bowl and set aside.
Add onion and garlic to pre-heated sauce-pan and 2 tablespoons of water, sauté for 2-3 minutes, and stir in turmeric.
Add chopped kale to sauce pan with 2 more tablespoons of water and cover, steam for 3 minutes until kale is bright green.
Remove lid and stir in toasted coconut, add sea salt to taste.
Note from Dr. P:
This yummy kale dish can be paired with meat, beans, tofu, rice or quinoa, for a delicious meal. This dish is good on taste and extremely high in nutrition. You will be able to eat a lot of kale without realizing that it’s almost gone. Hooray for Kale Mallum!
