by on AUGUST 17, 2011
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.
Preparation time: 10 minute(s) | Cooking time: 10 minute(s)
Number of servings (yield): 4
Nutrition (per serving): 94 calories, 34 calories from fat, 4.1g total fat, 0mg cholesterol, 40.5mg sodium, 460.9mg potassium, 13.9g carbohydrates, 3.3g fiber, 1.3g sugar, 3.7g protein, 3 points.