Something inspired me to get a little creative with photos today! Not sure what it was, but one moment I was getting ready for yoga & the next thing I knew I was in the kitchen plating these up & snapping away…
Maybe it was the lighting that called to me! I have learned that adequate…
Mallung is a dry dish, so resist the temptation to add much water. I made mine mild so that I could taste the kale and coconut, but feel free to use more peppers and even keep some of the seeds in for added heat.
1 medium red onion, chopped
1 to 2 hot chile peppers, seeded and chopped
12 ounces kale, stems removed and leaves thinly sliced
1/4 teaspoon ground cumin
generous grating of black pepper
1/2 cup shredded coconut, fresh or frozen
1 to 2 tablespoons lime juice
salt to taste
Heat a large, deep, non-stick skillet. Add the onions and peppers, and cook, stirring often, until onions soften and turn pink. Add water by the tablespoon if needed to prevent sticking.
Add the kale and a splash (about 1/4 cup) of water, along with the cumin and pepper. Cover and cook, stirring every minute or so, until kale is wilted but still bright green, about 4 to 5 minutes. Add the coconut and 1 tablespoon lime juice and leave on the heat just long enough to heat through. Check the seasoning and add more lime juice if needed and salt to taste. Serve hot or cold.