Back to 4 servings 8 cups finely shredded leafy greens (kale, spinach, cabbage or moringa), washed and thoroughly dried, shredded very fine 0.5 cup fresh grated coconut, unsweetened; desiccated can be rehydrated in warm water 5 minutes first 1 tablespoon coconut oil, or a neutral oil 1 small red onion or 2 to 3 shallots, finely chopped 2 green chilies, 2 to 3, split lengthwise 1 small handful curry leaves salt, a small pinch, to taste lime juice, to taste, added off the heat 1 tablespoon Maldive fish, optional, crushed to a powder; omit for vegetarian
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1 Step 1: Rinse the greens well, then dry them thoroughly in a salad spinner or with a clean towel. Shred very finely, almost to a mince, so they wilt in under two minutes.2 Step 2: Chop the onion or shallots, slice the chilies, grate the coconut, and crush the Maldive fish to a powder if using.3 Step 3: Heat the oil in a wide pan over medium heat. Sauté the curry leaves, chilies and onion for 30 to 60 seconds, until the onion is translucent and the curry leaves smell toasted, not browned.4 Step 4: Add the greens and a small pinch of salt. Toss continuously for 45 to 90 seconds, until just wilted and still bright green.5 Step 5: Remove the pan from the heat. Fold in the grated coconut and the crushed Maldive fish, if using.6 Step 6: Squeeze in lime juice to taste, toss once more, and serve immediately, uncovered.getsaucepan.com/r/51b6e653-8a8f-5704-b77d-1f93c0f57da2
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