Sri Lankan Kale Mallung

If you’ve ever had the pleasure of tasting traditional Sri Lankan cuisine, you’ve likely come across mallung — a vibrant, nutritious dish made with finely chopped leafy greens, fresh coconut, and a few simple spices. One of the most popular versions is made with gotu kola, a herb widely available in Sri Lanka.

But once you move away from the island, gotu kola isn’t always easy to find. That’s where kale comes in. With its earthy flavor and hearty texture, kale makes a fantastic substitute, and the result is just as delicious.

This version of kale mallung is lightly sautéed to give it that classic “wilted” finish — and in today’s world, a quick cook also brings peace of mind by reducing potential bacteria. Healthy, flavorful, and simple to make — what more could you want?

So let’s get cooking!

Ingredients:

• 175g kale (about a bunch)

• ¼ cup freshly grated coconut

• 2 green chillies, finely chopped

• ½ cup diced shallots

• 1 tsp salt, or to taste

• Juice of ½ a lime

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Directions:

1:Prep the Kale

Start by giving the kale a good wash to remove any dirt. Strip the leaves from the stems — and if the stems are young and tender, don’t toss them! They can add a nice crunch. Finely chop the leaves and place them in a colander to drain. Let them sit for about an hour to air dry, or, for a quicker method, simply pat them dry with paper towels to remove excess moisture.

Dice the stems separately and set them aside.

2:Mix the Ingredients

In a bowl, combine the chopped kale leaves, coconut, green chillies, diced shallots, salt, and lime juice. Leave the stems out for now.

3:Quick Sauté

Heat a pan on medium. Add the kale stems first and sauté for about 15 seconds. Then add the rest of the mixture and cook for another 15 seconds — just until the kale starts to wilt. Be careful not to overcook it — you want to retain the freshness and color.

4:Serve and Enjoy

Remove from heat immediately and serve warm.

This kale mallung is a perfect side dish for your rice and curry meal, so be sure to serve it warm. It’s best cooked right before eating for maximum flavor and freshness. Typically, we prep everything in advance and keep it in a bowl, all mixed together. Then, just before serving, we quickly heat it in a pan — simple, fast, and delicious!

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