Kale Mallum- A Dish from Sri Lanka

Kale Mallum- A Dish from Sri Lanka

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[/vc_column_text]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![/vc_column_text]