Ingredients
2 tablespoons canola oil
1 sprig curry leaves (optional)
1 teaspoon black mustard seeds
1 large purple onion chopped
4 serrano chillies or green chillies de-seeded and thinly sliced crosswise
1/2 teaspoon ground turmeric
8 cups kale thinly shredded, washed and spun dry (but stll damp)
1-1/2 cups frozen grated coconut (unsweetened).
juice of one lime
1 teaspoon sugar
salt to taste.
Preparation
Heat oil in large pan or wok. Whe nhot (but not smoking) add curry leaves and mustard seeds. When mustard seeds begin to pop add chopped onion and green chilles. Stir continuously until onion is just barely transluscent. Add tumeric stir once and add greens. Stir well and add frozen coconut. Continue stiring until coconut is thawed and separates and kale is wilted but still bright green. Take off the fire, add lime juice and sugar. Season with salt to taste.
