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Author Notes: On snow bound days I go stir crazy – pun intended. I want something warm and comforting, and usually I’ll think of a stew or soup. But I eat with my eyes and I wanted the look of a salad but not it’s coldness. So this was the result. A quick stir fry of shredded brussel sprouts and chopped kale, cooked “thoren” style. A “thoren” is a South Indian style of vegetable stir fry (cabbage and green beans are the commonly used ones), with a simple tempering of mustard seeds and curry leaves, and addition of shredded fresh coconut for that slight sweet flavor. You can omit the coconut, if it’s not handy, like I did last night (though it’s integral to the dish) and still be completely satisfied with the result. I also left out the curry leaves for this particular combination because I thought that the flavors would be jarring. But you should try it when you use vegetables like cabbage or green beans. Shades of green! —Aditi Goswami
cups chopped kale
cups chopped brussel sprouts (food processor or mandoline)
tablespoons oil - coconut, vegetable, grapeseed etc.(not olive)
teaspoon mustard seeds
cup shredded fresh coconut (frozen section of South Asian store)
Salt to taste
- In a wok or a fry pan, heat the oil to very hot. Add the the mustard seeds and let it sizzle for 5 seconds (stand back as they could splutter).
- Add the turmeric to the hot oil and immediately add the chopped kale and brussel sprouts. Saute for a few minutes.
- Add the salt and shredded coconut. Saute a few more minutes. I like the greens to be more on the crunchy side. Cook to desired doneness. Serve warm as a side or with grains.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens