Recipe: Tasty Leafy Kale (Kale leaf mallum)

Leafy Kale (Kale leaf mallum). For this week's global cuisine, the second dish is Sri Lankan Kale Mallung or Mallum which I served with rice and some dhal curry. Mallung is a side dish where cooked leafy vegetables are mixed with grated coconut. Wild cabbage leaves mallung is very popular in Sri Lanka and those leaves are lot similar to kale. […] salads, smoothies, pestos, or cooked as a leafy green, as it is often in Sri Lankan dishes such as Mallung (this recipe substitutes kale for Gotu Kola).

Scented with garlic and cooked in olive oil until tender, you'll want to eat it every day. "I'm going to eat this every day." That was Alex, after the first bite of this sauteed kale. Also known as dinosaur kale, Tuscan kale, black kale, and palm tree kale (among others), lacinato kale has an earthy flavor. The bluish-green leaves of lacinato kale are long and somewhat lumpy. You can cook Leafy Kale (Kale leaf mallum) using 7 ingredients and 10 steps. Here is how you cook that.

Ingredients of Leafy Kale (Kale leaf mallum)

1. You need 3 pcs of Kale leaf julienne.
2. You need 50 g of Fresh coconut.
3. Prepare 2 pcs of Garlic chopped.
4. Prepare 1/2 pcs of Red onion dice.
5. You need 1 tsp of turmeric powder.
6. Prepare of Salt for the taste.
7. You need leaves of Some curry.

This variety is considered less bitter than other kale varieties. I prepare this Kale mallung at least twice in a week for lunch. Preparing this kale Mallung is so quick and easy. Kale is similar to the wild cabbage leaves found in Sri Lanka.

Leafy Kale (Kale leaf mallum) step by step

1. First wash your kale leaves properly by adding salt to kill the germs.
2. Now cut your kale leaves in to very small julienne.
3. Take your wooden chopper or any chopper put garlic,onion dice,curry leaves,salt,turmeric powder and chopped them nicly.
4. Next add in the chopper all the fresh coconut and chopped again.
5. After that take out your chopped coconut mixer and add in to the julienne cut kale leaves and mix it well.
6. Now the leafy kale mixer put in the cooking pot and heat till get meadium hot.
7. Dont heat till get colour change, only 1 or 2 minutes the heating time..
8. When you heat dont add any oil, only leafy kale mixer.
9. Now time to taste it😋.
10. Try it you will surely like it😊.

This will go well with a simple Fish curryand steamed white rice. Enjoy smaller amounts of the greens on an as-needed basis. A few leaves of kale, a handful of arugula… By harvesting a little at a time, it is far less fuss than storing and refrigerating entire heads or many plants at once. Similarly, picking leaves as you need them ensures they're more fresh! An entire head of collard greens may go limp.