Ingredients:

• 1 bunch – kale, tough stems trimmed and leaves cut into very thin strips
• 1 tbsp – canola or other vegetable oil
• 1 – onion, cut into very thin slices
• 1/2 tsp – Turmeric
• 2 – green chillies, slit down the middle
• 1 sprig – Curry leaves (about 10-15 individual leaves)
• 1/4 cup – shredded Coconut
• Salt to taste

Method:

1. Heat oil in a saucepan.
2. Add the onion, chillies and curry leaves and saute, stirring frequently, until the onion turns golden-brown.
3. Add the kale, turmeric and salt. Add about 1/2 cup of water. When the water comes to a boil, turn the heat to low, cover with a lid, and simmer for about 25-30 minutes or until the kale is tender. Add more water if needed.
4. Toss in the coconut and serve hot with rice and dal or rotis/chapattis.