Kale Mallum

Mallums are how Sri Lankans eat their “greens.” A mallum is included in at least one meal every day and is highly nutritious. Th e raw edible leaves of virtually any plant, and sometimes raw fruits or vegetables, are finely cut, seasoned with a few spices (usually salt, pepper, turmeric) and other ingredients (fresh coconut, chili, and sometimes Maldives fi sh). Traditionally, the mallum is cooked in a dry pan. Th is is because when a mallum is prepared with fresh coconut, little or no oil is needed because of the coconut’s natural oil. A little oil is sometimes needed when using frozen or dessicated coconut. One bunch of kale may yield approximately 5 cups once it is fi nely chopped. While this may seem like a large quantity, it will reduce by about 1 cup once it is pan-fried. Th e best way to prepare the mallum is to fi nely chop the kale by hand. If you don’t have time, an electric chopper works well, but be careful to not to overchop.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Trim the kale leaves from the stems and discard the stems. Cut the leaves into small pieces so they are easier to place into the electric chopper.

Step 2

Finely chop the kale (you may have to work in small batches when using an electric chopper) and place it in a bowl. Add the chilies, salt, pepper, and turmeric, and mix to combine.

Step 3

Heat the oil in a wide, large frying pan over high heat and temper (see page 42) the onion. Turn the heat down to medium-high.

Step 4

Add the coconut to the pan, and, stirring constantly, mix it with the onion for a couple of minutes. Do not let the coconut brown. Once you smell its aroma being released, add the kale mixture to the pan.

Step 5

Mix the kale into the coconut and onion. Stirring constantly, cook for 5 to 6 minutes to ensure they don’t burn. (You may need to add a little water or a little more oil.) Th e kale should be soft to the bite, still colourful, and not limp or overcooked. Once it is done, remove the pan from the heat.

Step 6

Taste and add salt as needed. Th is mallum may be served hot or warm.