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.
12ounceskalestems removed and leaves thinly sliced
generous grating of black pepper
1/2cupshredded coconutfresh or frozen, unsweetened
1 to 2tablespoonslime 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.
If dried coconut is all you have, I suggest using about half as much and rehydrating it in a little hot water beforehand; pour off the water and save it to use as needed when cooking the kale.For Weight Watchers, each serving is 2 Smart points on the Freestyle program.