I’ve been away from blogging for a long time and I am so glad I am back. I am just wondering whether I said the exact same thing in my last blog post or not. Oh well, at least I am glad I am finally sitting down and typing about a dish that I cooked yesterday.
I can’t help noticing my little girl playing with her crayons continuously. A week ago, her daddy gave her the best gift she had ever received. No, I am not talking about her Telly Tubbies or Elmo or Cookie monster. I am talking about her big drawing box which has almost all the colours in the world. I am definitely exaggerating, but I tell you that is the biggest collection of crayons I’ve seen in my life. Knowing what my little one would do, I only gave few colors at once for her to draw. Yesterday however, when I asked her daddy to bring her some colors, daddy brought the whole box to her. She was so happy, she forgot that crayons are actually for coloring and not just to hold as many as she can at once. Last night, she playing with those for 2 full hours until I took her to bed as she was so tired playing. Now, I am noticing a really beautiful painting on her tummy.
Let’s get back to the recipe. Shall we? The recipe I am sharing today isn’t fancy at all. It is a simple green dish you can make every day if you wish. Kale is low in calorie and high in fiber. If you don’t know much about kale, it is closer to wild cabbage. You can eat it row or cooked. The dish I am making today can be used as a side dish to steamed rice or to any roti of your preference. This green dish is filled with crunchiness of golden onions and creamy sweet taste of grated coconut in every bite you take.
Use a deep pan to cook.
- 1 bunch of Kale chopped
- 1 cup of grated coconut.
- 2 chopped green chillies (optional)
- 1 large onion chopped
- 1 cinnamon stick
- ¼ tsp of turmeric powder
- ½ lime or more for your taste
- 2 bay leaves (optional)
- Salt to taste
- Coking oil
Pour some cooking oil to the pan. Stir fry onions with the cinnamon stick and bay leaves until the onions become light golden brown under medium heat. Now, add the coconut and stir fry everything for about a minute. If you are using chopped green chilli, add them now and mix well. It’s the time for turmeric and for salt. Mix well. Add the chopped kale in to the deep pan. Mix all the ingredients well. It will take few seconds as you have lot of chopped kale in the pan. Keep mixing and once the kale is cooked, turn down the heat and take out the pan. You don’t want kale to be over cooked. Finally, squeeze some lime juice for your taste and mix well. You can now adjust the salt if necessary.