Mallung

Directions

• 1)

  Wash the kale. To chiffonade the kale, stack the leaves and roll into a cigar shape and cut into ribbons.

• 2)

  In a 12-inch saucepan, heat oil over medium heat until reflected light shimmers. Add mustard seeds and cover with a glass lid. Allow the seeds to “pop” for about ten seconds, to infuse the oil with their flavor.

• 3)

  Remove the lid and add the curry leaves, turmeric and salt, stirring constantly for 30 seconds.

• 4)

  Immediately add the kale and stir rapidly.

• 5)

  When the leaves become bright green and glossy, add the serrano chile and coconut and stir for 2 minutes.

• 6)

  Take the mallung out of the pan (to prevent from further cooking) and transfer to serving dish. Serve at room temperature.